Category: Cooking Tips

Mushrooms are an incredibly diverse and versatile ingredient, cherished in cuisines around the world for their unique flavors, textures, and nutritional benefits. When you walk into a grocery store, the variety of mushrooms available can be overwhelming. Understanding the differences between these varieties and their best uses can help you make informed choices for your culinary creations. In this blog post, Family Cookbook Project explores the most common types of mushrooms found in grocery stores and their common uses.

White Button Mushrooms

Description: White button mushrooms are the most commonly consumed mushroom in the United States. They have a mild flavor and a smooth, white cap. These mushrooms are harvested at an early stage of development, which contributes to their delicate flavor and texture.

Common Uses:

• Salads: White button mushrooms can be sliced and added to fresh salads for a subtle earthy flavor.
• Soups and Stews: They are a great addition to soups and stews, adding both flavor and texture.
• Stir-Fries: Their mild flavor makes them versatile enough to be included in a variety of stir-fry recipes.
• Pizza Toppings: White button mushrooms are commonly used as a pizza topping, either raw or sautéed.

Cremini Mushrooms

Description: Cremini mushrooms, also known as baby bellas, are a brown variety of the common white button mushroom. They are slightly more mature than white buttons and have a firmer texture and deeper flavor.

Common Uses:

• Roasting: Cremini mushrooms hold up well to roasting, developing a rich, savory flavor.
• Grilling: They can be grilled on skewers or alongside meats and vegetables.
• Sauces: Their deeper flavor makes them ideal for use in sauces, particularly those served with beef or pork.
• Stuffing: Creminis are the perfect size for stuffing with cheese, herbs, and breadcrumbs.

Portobello Mushrooms

Description: Portobello mushrooms are the mature form of the cremini mushroom. They have a large, flat cap and a meaty texture, making them a popular meat substitute in vegetarian dishes.

Common Uses:

• Grilling: Portobello mushrooms are often grilled whole and used as a meat substitute in burgers.
• Stuffing: Their large size makes them ideal for stuffing with a variety of fillings.
• Roasting: Roasted portobello mushrooms develop a rich, umami flavor that pairs well with many dishes.
• Sautéing: They can be sliced and sautéed for use in pastas, salads, and stir-fries.

Shiitake Mushrooms

Description: Shiitake mushrooms have a distinctive umbrella-shaped cap and a rich, savory flavor. They are commonly used in Asian cuisine and are prized for their umami taste.

Common Uses:

• Stir-Fries: Shiitake mushrooms add a deep, savory flavor to stir-fries and other Asian dishes.
• Soups: They are a popular addition to soups and broths, particularly in Japanese and Chinese cooking.
• Sauces: Shiitakes can be used to enhance the flavor of sauces and gravies.
• Sautéing: Sautéed shiitakes make a delicious topping for rice, noodles, and vegetables.

Oyster Mushrooms

Description: Oyster mushrooms have a delicate texture and a mild, slightly seafood-like flavor. They grow in clusters and come in a variety of colors, including white, gray, and yellow.

Common Uses:

• Sautéing: Oyster mushrooms are excellent for sautéing with garlic and herbs.
• Stir-Fries: They add a subtle flavor and tender texture to stir-fry dishes.
• Soups: Oyster mushrooms are a great addition to soups, adding both flavor and texture.
• Grilling: They can be grilled and used in a variety of dishes, including tacos and sandwiches.

Enoki Mushrooms

Description: Enoki mushrooms are long and thin with small, white caps. They have a crunchy texture and a mild, slightly fruity flavor.

Common Uses:

• Salads: Enoki mushrooms can be used raw in salads, adding a crunchy texture.
• Soups: They are often used in Asian soups, such as miso soup and hot pot.
• Garnishes: Their delicate appearance makes them a popular garnish for a variety of dishes.
• Stir-Fries: Enoki mushrooms can be added to stir-fries for a unique texture.

Maitake Mushrooms (Hen of the Woods)

Description: Maitake mushrooms, also known as hen of the woods, have a distinctive ruffled appearance and a rich, earthy flavor. They grow in large clusters and are highly prized in both culinary and medicinal contexts.

Common Uses:

• Roasting: Roasting maitake mushrooms brings out their rich, savory flavor.
• Sautéing: They can be sautéed and used in a variety of dishes, from pasta to rice.
• Soups: Maitake mushrooms add depth and flavor to soups and stews.
• Grilling: Grilled maitake mushrooms make a delicious addition to salads and sandwiches.

Chanterelle Mushrooms

Description: Chanterelle mushrooms are trumpet-shaped and have a delicate, fruity flavor with hints of apricot. They are a prized ingredient in gourmet cooking.

Common Uses:

• Sautéing: Sautéed chanterelles make a luxurious addition to pasta dishes and risottos.
• Soups: They add a unique flavor to creamy soups and bisques.
• Egg Dishes: Chanterelles pair well with eggs and are often used in omelets and frittatas.
• Garnishes: Their beautiful appearance makes them a popular garnish for upscale dishes.

Morel Mushrooms

Description: Morel mushrooms have a distinctive honeycomb appearance and a nutty, earthy flavor. They are highly sought after by chefs and foragers alike.

Common Uses:

• Stuffing: Morels can be stuffed with a variety of fillings for an elegant appetizer.
• Sautéing: They are often sautéed with butter and herbs and served as a side dish.
• Soups and Sauces: Morels add a rich, earthy flavor to soups and sauces.
• Pasta Dishes: They can be added to pasta dishes for a gourmet touch.

Porcini Mushrooms

Description: Porcini mushrooms have a deep, nutty flavor and a dense, meaty texture. They are commonly used in Italian and French cuisine.

Common Uses:

• Risottos: Porcini mushrooms are a classic ingredient in risottos, adding a rich, earthy flavor.
• Pasta Dishes: They pair well with pasta, particularly in creamy or tomato-based sauces.
• Soups and Stews: Porcinis add depth and complexity to soups and stews.
• Drying: Dried porcini mushrooms are a pantry staple and can be rehydrated for use in a variety of dishes.

Mushrooms are a versatile and nutritious ingredient that can enhance the flavor and texture of a wide variety of dishes. From the mild, subtle flavor of white button mushrooms to the rich, earthy taste of porcini mushrooms, each variety brings its own unique qualities to the table. By understanding the characteristics and common uses of these mushrooms, you can make more informed choices and elevate your culinary creations.

Next time you’re at the grocery store, consider trying a new type of mushroom and experimenting with its uses in your kitchen. Whether you’re making a simple sauté, a hearty soup, or a gourmet dish, mushrooms can add depth, flavor, and nutrition to your meals. Happy cooking!

Bill Rice is Founder and Co-Publisher of the Family Cookbook Project, the leading online cookbook publisher with a website that helps families and individuals collect, preserve and share food memories by creating their own printed custom cookbooks. He is the author of The Wellfleet Oyster Cookbook and the Cape Cod Cocktail Cookbook (Available on Amazon), both created using FamilyCookbookProject.com. He is also editor of the Donovan Family Cookbook, now it’s third printing and is an avid genealogist tracing his family back to the 1600’s.

Follow Family Cookbook Project on Facebook, Instagram, Twitter TikTok, YouTube and Pinterest!

Apples are one of the most versatile and widely consumed fruits in the world. From the tart bite of a Granny Smith to the honeyed sweetness of a Fuji, apples come in an array of flavors, textures, and colors. Grocery stores typically stock a variety of apple types, each with its own unique characteristics, making them suited to different culinary uses. Whether you’re making a pie, juicing, or simply looking for a crisp snack, understanding the differences between common apple varieties can help you choose the best one for your needs.

Let’s explore some of the most common apples found in grocery stores and highlight their best uses, from baking to snacking and beyond.

Gala Apples

Flavor Profile:

Gala apples are known for their mild, sweet flavor with a hint of vanilla and floral undertones. They are a smaller apple with a thin skin, making them easy to bite into, and their flesh is crisp and juicy but not overly firm.

Best Uses:

–  Snacking:  Gala apples are perfect for snacking due to their sweetness and tender texture.

–  Salads:  The mild sweetness of Gala apples complements greens, cheese, and nuts in salads.

–  Sauces:  They make excellent applesauce because they break down easily and don’t require much added sugar.

Not ideal for:  Baking, as their flesh tends to become too soft when cooked, making them less suited for pies or tarts.

Granny Smith Apples

Flavor Profile:

Granny Smith apples are famously tart with a bright, zesty flavor. They have a firm, crisp texture and a vibrant green skin that sets them apart from other varieties.

Best Uses:

–  Baking:  Granny Smith apples hold their shape well when baked, making them a classic choice for pies, tarts, and crumbles.

–  Salads:  Their tartness adds a refreshing contrast to sweeter salad ingredients.

–  Juicing and Cider:  The sharp flavor of Granny Smith apples makes them ideal for juicing or adding balance to apple ciders and blends.

Not ideal for:  Snacking, unless you prefer a more tart apple.

Honeycrisp Apples

Flavor Profile:

As the name suggests, Honeycrisp apples are both sweet and crisp. They have a perfect balance of sweetness and acidity, making them one of the most popular apples in the market.

Best Uses:

–  Snacking:  Their satisfying crunch and balanced flavor make Honeycrisp apples an excellent snack choice.

–  Salads:  Honeycrisps add both texture and sweetness to salads, holding their crunch for longer periods compared to other varieties.

–  Juicing:  Their sweetness and high water content make them great for juicing, yielding a naturally sweet and refreshing juice.

Not ideal for:  Baking, because they can lose their crunch when exposed to prolonged heat.

Fuji Apples

Flavor Profile:

Fuji apples are one of the sweetest varieties, with a sugary flavor reminiscent of honey. They are exceptionally juicy and have a dense, crisp texture. These apples are larger than most other types, with a yellow-green skin streaked with red.

Best Uses:

–  Snacking:  Their sweetness and juiciness make Fuji apples a favorite for eating raw.

–  Salads:  Fuji apples add sweetness and crunch to salads without becoming too soft.

–  Sauces and Juices:  Their high sugar content makes them excellent for sweet apple sauces and juices.

Not ideal for:  Baking, as their high water content can make them too soft and watery in pies or tarts.

Red Delicious Apples

Flavor Profile:

Red Delicious apples are mildly sweet with a slightly floral, almost melon-like flavor. They have a thick, deep red skin and a soft, sometimes grainy texture, which isn’t as crisp as other varieties.

Best Uses:

–  Snacking:  If you enjoy a mild, soft apple, Red Delicious can be a good option for eating out of hand.

–  Salads:  When sliced, Red Delicious apples add a mild sweetness and vibrant color to salads. However, they tend to oxidize quickly, so it’s best to toss them in lemon juice to prevent browning.

–  Smoothies:  The soft texture of Red Delicious apples makes them easy to blend into smoothies.

Not ideal for:  Baking or cooking, as they tend to lose both flavor and texture when heated.

Golden Delicious Apples

Flavor Profile:

Golden Delicious apples have a balanced sweet-tart flavor with notes of honey and pear. Their thin skin is golden yellow, and their flesh is tender and juicy, though not as crisp as varieties like Honeycrisp or Fuji.

Best Uses:

–  Baking:  Golden Delicious apples are great for baking as they hold their shape well in pies, tarts, and crisps, without turning mushy.

–  Salads:  Their sweetness and slightly softer texture make them a nice addition to fruit salads or green salads.

–  Sauces and Preserves:  Golden Delicious apples break down easily when cooked, making them ideal for applesauce, jams, and preserves.

Not ideal for:  Snacking if you prefer a crisper apple.

Pink Lady (Cripps Pink) Apples

Flavor Profile:

Pink Lady apples are known for their tart-sweet balance, with a bright, tangy flavor that finishes with a hint of sweetness. They are crisp, firm, and juicy, with a pinkish-red blush over a yellow-green skin.

Best Uses:

–  Snacking:  The crisp texture and complex flavor make Pink Lady apples an excellent choice for eating fresh.

–  Salads:  Their firm flesh holds up well in salads, and their tartness balances sweet ingredients like dried fruit or candied nuts.

–  Baking:  Pink Lady apples are versatile enough for baking, holding their shape and offering a pleasant balance of flavors in pies and tarts.

Not ideal for:  Sauces, as their firmer texture doesn’t break down as easily as other varieties.

Braeburn Apples

Flavor Profile:

Braeburn apples have a spicy-sweet flavor with hints of cinnamon and nutmeg, paired with a refreshing tartness. They have a firm, crisp texture and an orange-red skin with a yellow undertone.

Best Uses:

–  Baking:  Braeburn apples are fantastic for baking because they hold their shape and their spicy-sweet flavor becomes more pronounced when cooked.

–  Snacking:  Their crisp texture and unique flavor make Braeburn apples a delicious choice for snacking.

–  Salads:  The firm texture of Braeburn apples means they won’t turn mushy in salads, and their spiced flavor adds depth to fresh dishes.

Not ideal for:  Juicing, as their denser texture can make them harder to juice compared to juicier varieties.

McIntosh Apples

Flavor Profile:

McIntosh apples are soft, juicy, and aromatic, with a tangy-sweet flavor that mellows as the fruit ripens. They have a tender, thin skin that is typically red with green accents.

Best Uses:

–  Sauces and Preserves:  McIntosh apples break down easily, making them ideal for applesauce, jams, and other cooked apple preparations.

–  Juicing:  Their high juice content and sweet flavor make McIntosh apples a popular choice for apple juice or cider.

–  Snacking:  If you enjoy a softer apple, McIntosh apples are perfect for eating out of hand.

Not ideal for:  Baking, as they tend to lose their structure and become mushy when heated.

Jonagold Apples

Flavor Profile:

A cross between Jonathan and Golden Delicious apples, Jonagold apples have a sweet-tart flavor with a honeyed aftertaste. They are crisp, with a creamy, juicy flesh and a yellow-orange skin streaked with red.

Best Uses:

–  Baking:  Jonagold apples are great for baking, offering the perfect balance of sweetness and tartness without losing their shape in pies, tarts, or crisps.

–  Snacking:  Their juicy, crisp texture makes Jonagold apples a good choice for snacking.

–  Salads:  The firm texture of Jonagold apples makes them a great addition to salads, offering both crunch and flavor.

Not ideal for:  Sauces, as their firmer texture can take longer to break down.

With so many varieties of apples available, it can be tricky to know which one to choose for your specific culinary needs. Some apples are better for snacking, others shine in baked goods, and still others are perfect for sauces or salads. By understanding the flavor profiles and best uses of common grocery store apples, you can ensure that your dishes always turn out just right.

Next time you’re at the grocery store, consider picking up a few different varieties of apples to explore their unique flavors and textures. Whether you’re making an apple pie, tossing together a salad, or simply enjoying a fresh snack, there’s an apple variety out there to suit your taste and needs.

Bill Rice is Founder and Co-Publisher of the Great Family Cookbook Project, a website that helps families and individuals collect, preserve and share food memories by creating their own printed personal cookbooks. He is the author of The Wellfleet Oyster Cookbook and the Cape Cod Cocktail Cookbook (Available on Amazon), both created using FamilyCookbookProject.com. He is also editor of the Donovan Family Cookbook, now it’s third printing and is an avid genealogist tracing his family back to the 1600’s.

Follow Family Cookbook Project on Facebook, Instagram, Twitter TikTok, YouTube and Pinterest!

In the kitchen, cooks have plenty of options when it comes to choosing a cooking oil to sauté, bake and drizzle with. Some, like olive oil, are well known, and others, like avocado or sesame oil, are less familiar.

Which oil is right for you? That depends largely on the type of cooking you’re doing. An oil’s smoke point, which is the point when oil starts burning and smoking, is one of the most important things to consider. If you heat oil past its smoke point, it not only harms the flavor, but it may loose any nutrients in the oil  as it degrades.

Bill Rice is Co-Publisher of the Great Family Cookbook Project, a website that helps families and individuals collect, preserve and share food memories by creating their own printed personal cookbooks. He is the author of The Wellfleet Oyster Cookbook (Available on Amazon) and the Cape Cod Cocktail Cookbook, both created using FamilyCookbookProject.com. He is also editor of the Donovan Family Cookbook, now it’s third printing.

Follow Family Cookbook Project on Facebook, Instagram and Pinterest!

If you’ve followed a recipe, you’ve used cooking oils. However it is easy to be overwhelmed by all the varieties and options of cooking oil. Even when you know what you are looking for it can be tough to navigate through all those bottles and labels!

First things first, what’s the purpose of using cooking oil?

Cooking oils are a type of fat and no matter what he current fad diet says, fat is a nutrient that is required in large amounts in our diet. Oil is just one way to meet our fat needs. Other ways would be using foods that are higher in fat content, like nuts, avocado, eggs, fish, etc… There are different roles of oil in our cooking… Cooking oil can add wonderful flavors and aromas (think olive oil, pumpkin seed oil, walnut oil, etc) which can balance out components like vinegar, lime juice or bitter-tasting vegetables. On top of that, oil can be used as a cooking lubricant when sautéing so that food can be cooked without sticking to itself and the pan.

In vinaigrettes, oil acts as a thickener by creating an emulsion with vinegar. Oil also adheres well to the surface of leafy vegetables allowing it to better coat and evenly distribute over the leaves causing the leaf to darken and its structure to weaken.

Cooking oils can come from a variety of sources. Cooking oils can be made from Nuts and legumes (peanut oil, coconut oil, walnut oil, soybean oil, etc.), Fruits (avocado oil, olive oil, etc.), or Seeds (canola oil, sunflower oil, grapeseed oil, flaxseed oil, etc.). Each oil can add something different to a dish and should be use

Understanding Smoke Point

Smoke point refers to the temperature where an oil starts to burn and smoke. If you go beyond an oil’s smoke point, the oil will not only have a burnt flavor but it’s beneficial nutrients (found in many unrefined oils) will be destroyed and harmful free radicals can be created.

There is a wide range of smoke points for cooking oils. Here is a guide choosing an oil for cooking.

• Oils for high heat cooking: High heat cooking (> 450 F) includes searing, browning, and deep-frying. Cooking oils best for high heat cooking include avocado oil, safflower oil, sunflower oil, and refined peanut oil. These oils are higher in monounsaturated fats so their smoke point is much higher.
• Oils for medium-high heat cooking: Medium-high heat (350 F – 450 F) cooking oils are good for baking, oven cooking, or stir-frying. Canola oil, almond oil,  grapeseed oil, macadamia nut oil, corn oil and refined olive oil are best for medium-high heat cooking.
• Oils for medium heat cooking: Medium heat cooking oils (< 350 F) are best for light sautéing, sauces, and low-heat baking. These oils include extra virgin olive oil, coconut oil, corn oil, hemp oil, pumpkin seed oil, sesame oil, soybean oil, and peanut oil.
• Oils for no heat cooking: It depends what flavor you like and prefer as some oils are more fragrant or have a distinct flavor, such as extra virgin olive oil, truffle oil, peanut oil, sesame oil, pumpkin seed oil, etc…

The good news is that with so many cooking oils to choose from, many of us have one or two “go to” oils that fit most of our daily needs. However don’t be afraid to try something new every now and then. You might find something you like better!

Bill Rice is founder and Co-Publisher of the Great Family Cookbook Project, a website that helps families and individuals collect and share food memories through customized printed cookbooks filled with treasured recipes. Follow us on Facebook and Pinterest!

Ever get a gourmet sandwich at a restaurant and wonder how they made it so flavorful?  How about a basket of fries with a special dipping sauce? We’re talking about the fancy mayo we can’t get enough of – aioli. But what is aioli in the first place?

What Is Aioli?

Just like mayonnaise, aioli is an emulsion, a mixture of two ingredients that naturally don’t want to mix and are forced together. The oil never truly combines with the rest of the ingredients, but rather becomes suspended in the liquid after being vigorously whisked in, one drop at a time. In mayo’s case, that means oil and a water-based liquid, like vinegar or lemon juice, plus egg yolk.

Aioli, which means “garlic oil” in French, is a different story, yet still similar. The traditional condiment, made with olive oil, rather than mayo’s typical canola, is also an emulsion, but as you can imagine, it’s tough to get oil to combine with raw garlic alone. Since this emulsion was prone to breaking, which would leave you with greasy, unappetizing mush, people started to use egg yolk in aioli, too—the ingredient that helps keep the oil suspended.

With addition of egg yolk, aioli became more similar to mayonnaise. And over time, aioli and mayo basically became interchangeable terms. Aioli today is often just mayonnaise spiked with a lot of garlic, but it can also refer to any specially seasoned mayo.

While today’s “aioli” may not exactly be true to the original, we’re not complaining—it saves us the elbow grease, plus the flavor can still be just as heavenly – even if you start with store-bought mayonnaise.

There’s no need to spend your whole day trying to perfect an emulsion. You can simply spruce up homemade or store-bought mayonnaise with garlic, citrus juice and any other ingredients you crave in a creamy, decadent dip, sauce or spread.

Here’s a list of ingredients you can try and turn your basic mayo into a tasty aioli:

• Minced raw garlic – The classic.
• Roasted garlic – Roasting gives the garlic a subtle, buttery, almost caramelized flavor.
• Sriracha  – This is what is served in most sushi restaurants.
• Wasabi Cilantro – Another spicy option with an Asian flair
• Browned Butter and Lemon – Try this on a lobster roll!
• Rosemary – A wonderfully subtle flavor
• Roasted Red Pepper – A perfect dip for veggies
• Sweet Relish – Better known as Tarter Sauce
• Lemon-Dill – A light and fresh alternative
• Chimichurri – Left overs from steak night can make a interesting aioli
• Truffle oil – Perfect for French fries

For the amounts of how much to use, it is best to work by taste. Add a little, give it a stir and give it a taste. Repeat until it acquires the taste you enjoy.

Bill Rice is Co-Publisher of the Great Family Cookbook Project, a website that helps families and individuals collect, preserve and share food memories by creating their own printed personal cookbooks. He is the author of The Wellfleet Oyster Cookbook (Available on Amazon) and the Cape Cod Cocktail Cookbook, both created using FamilyCookbookProject.com. He is also editor of the Donovan Family Cookbook, now it’s third printing.

Follow Family Cookbook Project on Facebook, Instagram and Pinterest!

Whether you make your own cocktails at home or order them at a bar, the most basic definition of a cocktail is an alcoholic beverage that has been doctored. Cocktails consist of the spirit, the balancing agents like sugar or citrus juice, the modifiers, and water, regardless of how they are ‘doctored.’ Combined in the right proportions, these elements make a balanced, flavorful drink.

Here are 9 easy to follow steps in making a cocktail:

1. Read the cocktail recipe careful, making sure you’re familiar with the techniques & have all necessary ingredients, including ice.
2. Select a suitable cocktail serving glass (ideally pre-chilled)
3. Prepare the garnish for your cocktail
4. Carefully measure & poor ingredients into your mixing glass or cocktail shaker
5. Add ice to the mixing glass or cocktail shaker
6. Mix the ingredients (build, stir, shake etc.)
7. Poor (or strain) the mixed ingredients into the cocktail serving glass (with ice if necessary)
8. Add the garnish to the serving glass to complete your cocktail

The final step is of course to serve & enjoy!

If you’ve followed a recipe, you’ve used cooking oils. However it is easy to be overwhelmed by all the varieties and options of cooking oil. Even when you know what you are looking for it can be tough to navigate through all those bottles and labels!

First things first, what’s the purpose of using cooking oil?

Cooking oils are a type of fat and no matter what he current fad diet says, fat is a nutrient that is required in large amounts in our diet. Oil is just one way to meet our fat needs. Other ways would be using foods that are higher in fat content, like nuts, avocado, eggs, fish, etc… There are different roles of oil in our cooking… Cooking oil can add wonderful flavors and aromas (think olive oil, pumpkin seed oil, walnut oil, etc) which can balance out components like vinegar, lime juice or bitter-tasting vegetables. On top of that, oil can be used as a cooking lubricant when sautéing so that food can be cooked without sticking to itself and the pan.

In vinaigrettes, oil acts as a thickener by creating an emulsion with vinegar. Oil also adheres well to the surface of leafy vegetables allowing it to better coat and evenly distribute over the leaves causing the leaf to darken and its structure to weaken.

Cooking oils can come from a variety of sources. Cooking oils can be made from Nuts and legumes (peanut oil, coconut oil, walnut oil, soybean oil, etc.), Fruits (avocado oil, olive oil, etc.), or Seeds (canola oil, sunflower oil, grapeseed oil, flaxseed oil, etc.). Each oil can add something different to a dish and should be use

Understanding Smoke Point

Smoke point refers to the temperature where an oil starts to burn and smoke. If you go beyond an oil’s smoke point, the oil will not only have a burnt flavor but it’s beneficial nutrients (found in many unrefined oils) will be destroyed and harmful free radicals can be created.

There is a wide range of smoke points for cooking oils. Here is a guide choosing an oil for cooking.

• Oils for high heat cooking: High heat cooking (> 450 F) includes searing, browning, and deep-frying. Cooking oils best for high heat cooking include avocado oil, safflower oil, sunflower oil, and refined peanut oil. These oils are higher in monounsaturated fats so their smoke point is much higher.
• Oils for medium-high heat cooking: Medium-high heat (350 F – 450 F) cooking oils are good for baking, oven cooking, or stir-frying. Canola oil, almond oil,  grapeseed oil, macadamia nut oil, corn oil and refined olive oil are best for medium-high heat cooking.
• Oils for medium heat cooking: Medium heat cooking oils (< 350 F) are best for light sautéing, sauces, and low-heat baking. These oils include extra virgin olive oil, coconut oil, corn oil, hemp oil, pumpkin seed oil, sesame oil, soybean oil, and peanut oil.
• Oils for no heat cooking: It depends what flavor you like and prefer as some oils are more fragrant or have a distinct flavor, such as extra virgin olive oil, truffle oil, peanut oil, sesame oil, pumpkin seed oil, etc…

The good news is that with so many cooking oils to choose from, many of us have one or two “go to” oils that fit most of our daily needs. However don’t be afraid to try something new every now and then. You might find something you like better!

Bill Rice is founder and Co-Publisher of the Great Family Cookbook Project, a website that helps families and individuals collect and share food memories through customized printed cookbooks filled with treasured recipes. Follow us on Facebook and Pinterest!