Today’s diners often have higher standards, especially when it comes to the environment. A land-consuming main course with a side of genetically modified vegetable isn’t going to satisfy eco-savvy millennials.
Today’s cooks have many more options, and thankfully, most of them are healthier. This guide describes eight cooking oils which deserve a spot in your kitchen. It also lists four which you may want to avoid.
Whether they are opening restaurants, preparing iconic Malaysian dishes or sharing the benefits of the country’s responsibly produced palm oil, these foodies want the American people to know more about what makes Malaysian foods so special.
Milled whole grains lose their vitamin E when exposed to air. So unless you’re baking with, and consuming, those grains within two days of their grinding, you’re missing out on this potent antioxidant. It doesn’t have to be this way. Instead of baking with soybean or canola oil, an Australian food scientist suggests using palm oil for healthier bread.
Food52 editors believe in applying the best aspects of today’s food movements to our everyday lives. Malaysian palm oil is in keeping with trending American diets because it is naturally trans fat-free, non-GMO and certified sustainable