Fats & Oils


Follow Fats to see new discussions in your personalized Community feed, and receive updates to your inbox!

Community Discussions

Sort discussions by:

Display mode:

Ground Beef Question (solved)

by magnoliasouth 8 months ago

I have a strange question, but let me explain first what I'm trying to do. We are in a small RV and I want to make th...


magnoliasouth commented 8 months ago

Chain Restaurants Be the first to comment

Xtreme Eating 2016

Melanie Wong
by Melanie Wong 1 year ago

The annual guide for where to find 2,000+ calorie, high sodium, high sugar meals at the nation's chain restaurants.

FDA new nutrition label requirements

by Melanie Wong 2 years ago

The FDA has overhauled nutrition labeling to require disclosure of "added sugars", among other things. Some additi...


paulj commented 2 years ago

Melting chicken skin/fat

by finally_osbscure 2 years ago

Hi, all, I've been making a lot of recipes with skin-on bone-on chicken thighs simmering in coconut curry and I'm int...


Ttrockwood commented 2 years ago

PAHO issues nutrition standards for ultraprocessed foods

by Melanie Wong 2 years ago

Marion Nestle offers kudos to the Pan American Health Association for issuing nutritional profile standards for what ...


mcf commented 2 years ago

Highest fat content in sour cream available in Toronto

by ilinda 2 years ago

In and around Toronto, I have widely seen Western Sour Cream with 30% fat, but has anyone seen anything with a higher...


MikeG commented 2 years ago

Calculating Milkfat % in Creams

by zhooker 2 years ago

I'm an American who lives (and cooks) in South Korea. Here, there are no real labeling standards for cream products -...


mike0989 commented 2 years ago

FDA Finally Bans Trans Fats

by MGZ 3 years ago

OK, it's basically the regulatory equivalence of sentencing a corpse to a life sentence without parole, but . . . .


MGZ commented 3 years ago

Can you really use up duck fat?

by chowhormones 3 years ago

I live in France and I eat canned duck confit every 2-3 months. I love duck confit and to be honest I like the canned...


BobB commented 3 years ago

High heat cooking with fats

by Puffin3 3 years ago

IMO too many cooks use too high a heat when cooking food. I'm no expert but something tells me cooking foods at extr...


PSRaT commented 3 years ago

what is shortening?

by mgebs 3 years ago

My husband came home with a 42 oz. can of "shortening" to make biscuits. I have always used butter. It says it is pre...


sunshine842 commented 3 years ago

Heads up about Nutella- European vs. US version

by Chris VR 12 years ago

I recently noticed that I could pick up a glass jar of imported Nutella at a local specialty store, but it was $8.99,...


gourmethunter commented 10 years ago

You've reached the end of this page

Catch up on the latest activity across all community discussions. View latest discussions