Americans Have Lost the Plot on Cooking Oil
Every meal I make begins with a single choice: extra-virgin olive oil or canola? For as long as I’ve cooked, these have been my kitchen workhorses, because they’re versatile, affordable, and—most of all—healthy. Or so I thought.
These days, every trip to the grocery store makes me second-guess myself. Lined up next to the bottles of basics such as canola, vegetable, and corn oil are relatively exotic—and expensive—options: grapeseed oil, pumpkin-seed oil, walnut oil.



















