Editing Cooking (section)

===Fats===
{{Main|Fat|Cooking oil}}
[[File:Frying doughnuts.jpg|thumb|[[Doughnut]]s frying in oil]]
Types of fat include [[vegetable oil]]s, animal products such as butter and [[lard]], as well as fats from grains, including [[maize]] and [[flax]] oils. Fats are used in a number of ways in cooking and baking. To prepare [[stir fry|stir fries]], [[grilled cheese]] or [[pancake]]s, the pan or griddle is often coated with fat or oil. Fats are also used as an ingredient in baked goods such as [[cookies]], cakes and pies. Fats can reach temperatures higher than the boiling point of water, and are often used to conduct high heat to other ingredients, such as in frying, deep frying or sautéing. Fats are used to add flavor to food (e.g., butter or bacon fat), prevent food from sticking to pans and create a desirable texture.

Fats are one of the three main [[macronutrient]] groups in human [[Diet (nutrition)|diet]], along with [[carbohydrate]]s and [[protein]]s,<ref name="webster2">Entry for [[mwod:fat|"fat"]] {{Cite web |url=https://www.merriam-webster.com/dictionary/fat |title=Fat &#124; Definition of Fat by Merriam-Webster |access-date=8 December 2023 |archive-date=25 July 2020 |archive-url=https://web.archive.org/web/20200725084302/https://www.merriam-webster.com/dictionary/fat |url-status=bot: unknown }} in the online Merriam-Webster disctionary, sense 3.2. Accessed on 2020-08-09</ref><ref name="mckin20142">{{Cite web |title=Macronutrients: the Importance of Carbohydrate, Protein, and Fat |url=http://www.mckinley.illinois.edu/handouts/macronutrients.htm |archive-url=https://web.archive.org/web/20140921024358/http://www.mckinley.illinois.edu/handouts/macronutrients.htm |archive-date=21 September 2014 |access-date=20 September 2014 |website=McKinley Health Center |publisher=[[University of Illinois at Urbana–Champaign]]}}</ref> and the main components of common food products like [[milk]], [[butter]], [[tallow]], [[lard]], [[salt pork]], and [[cooking oil]]s. They are a major and dense source of [[food energy]] for many animals and play important structural and [[metabolic]] functions, in most living beings, including energy storage, waterproofing, and [[thermal insulation]].<ref name="khan00002">{{cite web |title=Introduction to Energy Storage |url=http://www.khanacademy.org/test-prep/mcat/biomolecules/fat-and-protein-metabolism/v/introduction-to-energy-storage |publisher=[[Khan Academy]]}}</ref> The human body can produce the fat it requires from other food ingredients, except for a few [[essential fatty acid]]s that must be included in the diet. Dietary fats are also the carriers of some [[Flavoring|flavor]] and [[aroma]] ingredients and [[vitamin]]s that are [[Lipophilicity|not water-soluble]].<ref name="sand20162">Thomas A. B. Sanders (2016): "The Role of Fats in Human Diet". Pages 1–20 of ''Functional Dietary Lipids''. Woodhead/Elsevier, 332 pages. {{isbn|978-1-78242-247-1}}{{doi|10.1016/B978-1-78242-247-1.00001-6}}</ref>