Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. I am the opposite of immune to a culinary gimmick. If you put a product in ...

Ever wonder what happens to all that fryer oil that restaurants use? It gets collected by companies like green grease. Then they collect and filter it so it can be used to make clean burning fuel. So ...

First there was lard. For at least 200 years, a great many Americans fried their potatoes in pork fat. Then, early last century, came the invention of Crisco, a lard look-alike made from cottonseed ...

In the world of grocery packaging design, there is no greater modern case study than Graza, the olive oil brand that’s not known for its olive oil. It’s become synonymous with its green squeeze ...

Research on whether coconut oil is healthy has been quite controversial. Initially, coconut oil was thought to be a ...