Smashed onto toast, folded into guacamole, sliced neatly over grain bowls, it's guaranteed to be delicious. Rich, fatty, and ...

Why oil matters: Choosing refined, high smoke point oils like peanut, canola, or avocado ensures stability, clean flavor, and better crispiness during frying. Temperature is key: Keeping oil between ...

Oils with a high smoke point and a good fatty acid profile, like olive oil and avocado oil, are better for frying. Oils to avoid when frying include sunflower, soybeans, sesame, corn, and safflower.