Fats
Fats and oils come from both animal and plant sources. In cooking, fats provide tastes and textures. When used as the principal cooking medium (rather than water), they also allow the cook access to a wide range of cooking temperatures. Common oil-cooking techniques include sautéing, stir-frying, and deep-frying. Commonly used fats and oils include butter, olive oil, vegetable oils such as sunflower oil, corn oil, and animal fats such as lard, schmaltz, and beef fat. Seed oils such as rapeseed oil (Canola or mustard oil), sesame oil, soybean oil, and peanut oil are also used. The inclusion of fats tends to add flavour to cooked food, even though the taste of the oil on its own is often unpleasant. This fact has encouraged the popularity of high fat foods, many of which are classified as junk food.
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