One of the things Scott asked me was what kind of oils to use in the kitchen.

This is a short list:

Olive oil: Great for most cooking methods, except frying. I usually buy cold pressed extra virgin olive oil. If it is organic, even better.

Peanut Oil: Great for frying. Since I never fry I will probably never buy it

Avocado Oil: It is very mild and it can withstand high temperatures according to a Wall Street Journal article. It is next on my shopping list

Pumpkin Seed Oil: What could be bad with something related to Pumpkin? It is smoky and rich. It should be used as a finishing oil

Pistachio Oil: It has a distinct nutty flavor so it should be used accordingly

Argan Oil: Now we are talking delicacy on a bottle. It is credited to having health benefits such as reducing inflammation and hypertension. Wonderful to drizzle over warm pita bread sprinkled with zaatar.

Sesame Oil: Perfect to impair an Asian flair to anything it touches. A little bit goes a long way….

Coconut Oil: The new darling of cooks. From sautéing to baking it has many applications and a wealth of good nutrition. It does imparts some coconut flavor to veggies

Canola Oil and Safflower Oil: These are your basic flavorless cooking oils. Try to purchase organic varieties.