Growing up in a household where we ate traditional Cantonese cuisine (not your average Chinese takeout) almost every night, peanuts were a staple. Roasted and salted, they were a simple amuse-bouche ...

There are plenty of reasons to use oil in baked goods instead of other fats. Cooking oils create a moist, tender crumb, giving you a finished product that is less likely to dry out. When you bake with ...

Peanut allergies are among the most common allergies in the US, affecting roughly 2 percent of the population. For many people, even trace amounts can trigger a life-threatening reaction. So why do ...

Cooking oil looks simple, but it behaves like a chemical. Heat it too much, reuse it incorrectly, or pick the wrong oil for the wrong style of cooking, and it can quietly turn toxic, releasing ...

You're standing in the grocery aisle, staring at shelves lined with bottles of different oils, each one promising something ...

I’m currently in awe of peanut powder. It has all the flavor of raw peanuts and peanut butter, but a powdered structure that is nothing short of food-witchcraft. Regular, sticky peanut butter has ...

There is more to a peanut than the delights of a peanut butter and jelly sandwich or a Snickers bar. The peanut oil market is a $10 billion industry that the United States has not attempted to crack ...