[custom_adv] Quite possibly the most well-known and frequently used of cooking oils, extra-virgin olive oil, or EVOO, has earned its reputation as a healthy, versatile fat. It makes an excellent choice for its antioxidant content, heart-healthy fats, and links to cancer prevention. [custom_adv] Extra-virgin may get the most attention in the world of olive oils, but its “light” cousin contains many of the same health-boosting properties. [custom_adv] Like most other oils, coconut comes in two varieties: refined or unrefined (also known as “virgin”). [custom_adv] Now a kitchen staple, canola oil was developed in the 1970s by researchers at the University of Manitoba — hence the prefix “can” for Canada. [custom_adv] If you know that avocados are chock-full of healthy monounsaturated fats, you won’t be surprised to learn that their oil is, too. [custom_adv] There’s a reason peanut oil is so often used in Thai, Chinese, and other Asian cuisines. The refined variety, with a smoke point of 450ºF (232ºC), is wonderfully conducive to high-temperature stir-frying. [custom_adv] Sesame oil just may be the unsung hero your cooking needs. With plenty of monounsaturated fats and antioxidants, it rivals olive oil as a healthy choice for cooking.