Picky Chefs

Avocado Oil

Made from creamy green avocados, this oil is buttery and smooth. It’s awesome for frying, roasting, and even drizzling on salads!

Made from fresh cow’s milk, butter is creamy, rich, and melts into deliciousness! It’s used in baking, frying, and spreading on toast.

Made from canola plants, this oil has a light taste and is great for frying and baking.

This isn’t for frying, but it’s an important fat used in making chocolate! It comes from cocoa beans and gives chocolate its smooth texture.

Made from coconuts, this oil is solid at room temperature but melts when heated. It has a mild coconut flavor!

Made from corn kernels, this oil is light in flavor and great for frying or making popcorn extra crispy!

This golden fat comes from ducks and makes everything taste better—especially crispy potatoes!

This is the best, purest form of olive oil, made from the first press of olives. It’s deep green and has a stronger flavor.

This is butter that’s been cooked down to remove water and milk solids, making it more golden and nutty in flavor!

Made from leftover grape seeds after making wine, this oil is mild and great for sautéing or drizzling on salads.

Made from pig fat, lard is soft and used in baking, frying, and making extra-flaky pie crusts.

Olive oil is made by pressing olives! It has a smooth, slightly fruity taste and is great for salads, pasta, and cooking.

Made from peanuts, this oil has a mild, nutty taste and is a favorite for frying foods like crispy fries and stir-fries.

Extracted from the outer layer of rice, this oil is mild and great for deep-frying because of its high smoke point!

Pressed from sesame seeds, this oil has a nutty aroma and is commonly used in Asian cooking.

Made from sunflower seeds, this oil is light and perfect for frying, baking, and making dressings.

A cooking fat made from beef, tallow was once used to make crispy fries before vegetable oils took over!

A blend of different plant oils, this oil is widely used for deep-frying and baking.