Choose Oils Wisely

Each cooking oil has a time and a place, according to registered dietitian and cookbook author Ellie Krieger in an interview with “The Splendid Table.” She suggests using canola oil when you want other ingredient flavours to shine, as canola oil is neutral in taste and aroma. It also has a high smoke point and has a high monounsaturated fat content. This type of fat does not break down readily with heat and offers “good health benefits,” Krieger says.