Name: All-Purpose Vegetable Oils
Uploaded: 2011-04-22T09:23:00.000Z
Duration: 3 min 54 s
Channel: America's Test Kitchen
Description: Vegetable oil should stay behind the scenes, whether you’re baking, sautéing, or making salad dressing. But pick the wrong oil, and your food could taste like old fish.

Crab and Shrimp Stew

Ultimate Banana Bread

Meatballs and Mushroom Gravy with Semolina “Polenta”

Three-Cup Chicken Noodles

Easiest-Ever Biscuits

Tofu-Black Bean Layered Enchiladas

Crispy Flounder with Ginger-Scallion Sauce

Seared Salmon with Lentil-Beet Salad

Crispy Teriyaki Tofu

Marinated Bean and Asparagus Salad with Preserved Lemon Dressing

Hojicha Pistachio Cookies

Spicy Peanut Noodles with Shrimp and Snow Peas

Toaster-Oven Asparagus and Goat Cheese Tart

Chicken Piccata Meatballs

Double-Decker Ground Beef Tacos with Refried Beans 

<p>Vegetable oil should stay behind the scenes, whether you’re baking,  sautéing, or making salad dressing. But pick the wrong oil, and your  food could taste like old fish.</p>

America's Test Kitchen

Cook's Country

Cook's Illustrated

All-Purpose Vegetable Oils