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tipstools tips 2008 04 best oils for frying
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Cooking
You better not be wasting a fortune deep-frying in olive oil.
Alex Delany
Cooking
Plus, our test kitchen’s favorite brands.
Rochelle Bilow
Shopping
Make deep-frying at home a smidge less annoying.
Sarah Jampel
Culture
Emma Wartzman
techniques
Achieve takeout-level stir-fry at home by avoiding these common mistakes.
Rochelle Bilow
techniques
techniques
Yes, you can reuse fry oil. Here's our guide to doing it right.
Dawn Perry
Cooking
Don't you dare use that fancy bottle of walnut oil to sear meat! These 6 recipe ideas are perfect for your fancy olive oils, nut oils, and more.
Rochelle Bilow
Shopping
Meet your new main squeeze.
Ali Francis
techniques
Crispy, golden brown, delicious fried foods are the best way to kick off a party, and–we promise!–they're easy to make once you've mastered the basics.
Alison Roman
Lifestyle
We love EVOO, but it's not the do-anything oil many think it is. Here are six new oils for your arsenal.
Amy Albert
Cooking
Can't remember which fats to use and which ones to lose? Here are the oils you should (and shouldn't) be cooking with now
Danielle Walsh
techniques
Why are those incredible fries at your favorite burger joint impossible to replicate? Here's one thing to consider: They aren't starting out with fresh frying oil every morning.
Chris Hall
Cooking
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
Shopping
Give yourself the gift of quality olive oil on demand.
Alaina Chou
Shopping
From frozen dumplings to shallow pasta bowls, these are the kitchen tools, ingredients, and cookware you couldn’t get enough of.
Tiffany Hopkins
sponsored
Whether it’s a slapdash concoction born of refrigerator leftovers or a thoughtfully prepared cornucopia of just-purchased proteins and vegetables, stir-fries are easily one of the most lauded combos to grace the bottom of our bowls. Pair this powerhouse mixture with summer’s long days, lazy weekends, and wealth of bright, crisp veggies, and well, you’re going to be just fine.
All-Clad
Cooking
A pot of scalding hot oil? Sounds kinda scary. But we'll get you through a deep-fry without a drop of sweat (or oil) on your brow.
Claire Saffitz
test-kitchen
The most loved, least understood ingredient in your kitchen.
Claire Saffitz and Belle Cushing
Cooking
We've got thoughts.
Alex Delany
Cooking
Pack in the flavor without making a whole sauce.
Sarah Jampel
Cooking
Your last dregs of sun-dried tomato oil and bacon grease have more to offer.
Maggie Lange
Shopping
This tool is the key to mess-free frying.
Urmila Ramakrishnan
techniques
Homemade fries are worth the effort. Make 'em even better with these DIY fry hacks.
Rochelle Bilow