Masterpieces Start with Oil

It used to be so simple: shortening, butter and lard were all you needed to make food taste good. But then we discovered that too much fat was bad, and cooking oils got complicated. The latest heart-healthy oil to make a splash on the market is Imperial Republic Tea Oil, which contains less saturated fat than olive oil and has almost as many uses. It was a hit at the Summer Fancy Food Show — as was Pacifica Blood Orange Avocado Oil. But which oil to use with what food? Below, a quick primer.

Olive Oil
Extra-virgin olive oil, with its intense fruity taste and low smoke point of 250°, should be added for flavor after cooking a dish, mixed into dressings or drizzled on bread. Use plain olive oil (smoke point 410°) for cooking.

Grape-Seed Oil
This clear oil is a good base to which to add flavored infusions. A 420 smoke point makes grape-seed oil great for cooking over high heat. It emulsifies well, so it is easy to whip into mayonnaise. But don't use it in dressings; it has no flavor.

Tea Oil
Tea seeds are cold-pressed to produce this aromatic sweet oil, which can be used for sauteing or tossed into pastas or salads. Tea oil has a high flash point, which allows for cooking to 485° without burning or smoking.

Avocado Oil
This oil from Mexico and New Zealand has an exceptionally high smoke point of 500°, which makes it good for baking, sauteing and frying. When infused with other flavors, it makes good salad dressings and marinades.