Cooking oils and fat substitutes
Mild, sweet oil extracted from almonds with delicate nutty flavor, commonly used in baking, skincare, and light cooking applications
Oil made from avocados with mild, buttery flavor and high smoke point, used in cooking and salad dressings
Rendered fat from cooked bacon with smoky, salty flavor, used in cooking and seasoning
Learn how to substitute butter for oil in your recipes
Neutral-flavored oil made from rapeseed, used in cooking, baking, and frying
Spicy oil with crispy chili flakes and aromatics, used as a condiment and cooking oil
Oil made from coconut with tropical flavor, used in cooking and baking
Rich, flavorful fat rendered from duck with high smoke point, used in cooking and as a finishing oil
Highest quality olive oil made from the first cold pressing of olives, with fruity flavor and low acidity
Oil made from flaxseeds with nutty, earthy flavor, used in cooking and as a supplement
Clarified butter with nutty, rich flavor, used in Indian cooking and high-heat cooking
Neutral oil made from grape seeds with high smoke point, used in cooking and baking
Rich, toasted nut oil extracted from hazelnuts with distinctive sweet, nutty flavor, commonly used in baking and finishing dishes
Find the best alternatives to lard for baking and cooking
Essential oil extracted from lemon peels, used in cooking and baking
Oil extracted from flax seeds with nutty, earthy flavor, used in cooking and wood finishing
Rich, buttery oil extracted from macadamia nuts with high smoke point and mild, nutty flavor, commonly used in cooking and baking
Fruity, flavorful oil made from pressed olives, used for cooking, baking, and finishing dishes
Tropical oil extracted from palm fruit with high smoke point, commonly used in cooking, baking, and food processing
Neutral-flavored oil with high smoke point, ideal for frying and high-heat cooking
Distinctive green oil extracted from pistachios with unique flavor and color, commonly used in Middle Eastern cuisine and finishing dishes
Neutral oil made from rice bran with high smoke point and mild flavor, used in cooking and baking
Neutral-flavored oil with high smoke point, commonly used for frying and high-heat cooking
Rendered chicken or goose fat with rich, savory flavor, traditionally used in Jewish cooking and Eastern European cuisine
Nutty, aromatic oil made from toasted sesame seeds
Hard, white fat found around animal kidneys, traditionally used in British cooking for pastries, puddings, and traditional dishes
Neutral-flavored cooking oil high in vitamin E and omega-6 fatty acids
Rendered beef or mutton fat with high smoke point, traditionally used in cooking, soap making, and candle making
Dark, aromatic oil made from toasted sesame seeds with a rich, nutty flavor and distinctive aroma
Neutral-flavored cooking oil made from various plant sources
Find the best alternatives to vegetable shortening for baking and cooking
Rich, nutty oil extracted from walnuts with distinctive flavor, commonly used in salad dressings, baking, and finishing dishes
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