Up Next
Back to Show
Serving Up Science
Stop Cooking with the Wrong Oils! | Serving Up Science
Season 3
Episode 303
Not all cooking oils are created equal. With so many options available -- from coconut, to vegetable, to olive oil, and more -- what’s a home chef to do? Sheril explores characterists of cooking oils and offers solutions to this cooking conundrum. When it comes to what we do in the kitchen, selecting the right oil is about temperature, taste, and impact on health.
Support Provided By
Season
5:01
Uncover the secrets behind "sell by," "best by," and "use by" food date labels.
6:52
Unearth the world beneath our feet and soil's vital role in our food system.
7:30
Get ready to reevaluate everything you thought you knew about sugar and hyperactivity.
8:52
Unearth the history of insect eating and explore the protein-packed world of insects.
4:48
Discover the Truth Behind Egg Labels and the differences between them all.
4:22
Would you eat steak grown in a lab? Chicken from a petri dish? It's not science fiction!
7:22
What does caffeine do to our bodies that makes us perk up and give us a mood boost?
7:12
Think your truffle popcorn has real truffle? Think again.
6:32
Why do we crave fatty, sugary, and salty snacks? We put junk food under the microscope
10:39
We’re challenging some serious carnivores in the ultimate burger brawl.
4:31
Tannins are found in nature, but did you know they also give your wine that dry aftertaste
5:48
Modern space diets have a come along way from food in a tube and dried ice cream.