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Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

A chemical compound, known as an ester, that is created as an alcohol and an acid compound react together, forming a triglyceride.

poly unsaturated fat, poly-unsaturated fat,

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

The pulp of the fruit of the African palm is the source for palm oil. It should not be confused with palm-kernel oil, which is extracted from the kernel rather than the fruit.

A light colored oil pressed from the "copra" (meat) of a coconut. It solidifies at room temperature and has a buttery texture.

The temperature at which fats in cooking oils begin to break down, creating smoke as the oil is heated.

One of the three categories of fatty acids that also includes monounsaturated fats and polyunsaturated fats.

An oil extracted from the germ of the corn kernel. Refined corn oil is one of the best oils for frying because it has a high smoke point.

When applied to wine, it is the practice of giving wine an opportunity to breathe by opening the bottle and pouring the contents into a glass or or a container in order to expose the wine to volumes of air.

A substance produced from various hard fats that are derived from the process of rendering animal carcasses such as beef, pork, and mutton.

A type of fatty acid that is in a liquid form at room temperature and is primarily taken from plants.

A cooking fat, which is basically flavorless, that is produced from vegetable oils. Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid.

A cake similar to a coffee cake in that it has a moist cake bottom and a streusel topping. The main difference between the two is that the majority of the crumb cake is the crumb topping, whereas the coffee cake is more cake with a much smaller amount of topping.

A quick bread type cake that is topped with a streusel topping, glazed frosting, or a melted sugar topping.

A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

The hard, thin layer of white fat surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding.