Description
Vivian explores fat’s misunderstood role in the kitchen, from saved bacon grease to salad toast with olive oil. At the grocery store with Christine, she breaks down cooking oils, storage tips and fat myths. In California, a visit to Corto reveals what makes great olive oil and how olives compare to other crops amid climate change. Back home, Vivian fries fish in peanut oil with a bold mayo smear.
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