Original subtitles

[Zooey Deschanel] Do you wanna hear a spooky story?

Oils and fats, they're the worst thing you can put in your body!

[vital sign monitor beeping]

[Zooey] If you indulge even a little, they will kill you.

[monitor flatlining]

We've all heard that one,

but what if all the stories we've heard about fats are based on a lie?

Contrary to what we've been told,

fats and oils are not evil killers waiting to attack our arteries.

But what are they?

They're nutrients.

They provide us with energy, support healthy skin and hair, and help us absorb vitamins.

But there are so many out there.

Which should we use? Which should we avoid?

We're gonna decode the whole fat mystery for ourselves.

Make that crazy row of oils in the store a lot less confusing,

and we'll even discover the best all-around oils for our health and our planet.

That's quite a to-do list, but we gotta debunk some misinformation first.

What is a fat,

and why were we taught that they're the criminals of the food community?

Fats, which are simply chains of carbon and hydrogen atoms,

are one a the three main components in the human diet,

along with carbohydrates and proteins.

They're our major energy source,

help us absorb vitamins and minerals,

and give back a lotta flavor and aroma.

They're kind of important.

The story of fat in our food, is like one of those addictive true crime shows.

It's got plot twists, drama, and a line-up of potential suspects.

The story begins back in the 1960s.

Fats and oils were minding their own business staying slippery and tasty,

and staining the occasional miniskirt.

Suddenly, the sound of sirens fills the air.

It's the public opinion police,

and they're here to put all the fats and oils in the slammer.

But why do we lock up all the fats, and get low fat obsessed?

Some might say, it's a frame job. A set up.

You see, when according to the New York Times,

when a trade group for the sugar industry paid three Harvard scientists

to study the links between sugars, fats and heart disease,

the results glossed over sugars, and made saturated fats take the fall.

Then, one of the scientists from that study, got a new job at the USDA,

and infused the dietary guidelines with some seriously anti-fat attitudes

that have lasted for decades.

Clearly, some fats deserve a second chance.

And to help me pick a couple to start with,

I'm gonna meet award winning chef, Tim Hollingsworth, at his restaurant, Otium,

where he masters the art of cooking with oil.

Okay, so I love to cook.

I cook all the time, but sometimes it's confusing,

which oils to use for which purpose.

-Yep. -And I wanna know, once and for all...

-[Tim laughing] -...settle the debate!

[Tim] If you're cooking, you're either using grapeseed oil...

-[Zooey] Okay. -...or you're using olive oil.

You wanna expand from that you wanna use...

-Yep. -...coconut oil, you wanna use macadamia nut oil,

-you wanna use avocado oil, all great. -All great. Okay.

Yeah, and then you want oil that you're gonna use for, like, flavoring and finishing.

-Yeah. -So, you want a finishing olive oil.

What would be the difference between a finishing olive oil and another olive oil?

-The quality of the oil is gonna be different. -Yeah.

[Tim] The flavor of the oil. You want the first press.

-[Zooey] Okay. -[Tim] You want the extra virgin olive oil.

-I almost cook everything exclusively in olive oil. -[Zooey chuckling] Yeah.

Except if I don't want olive oil flavor.

So, say I'm making,

-like, Korean inspired, or Japanese inspired... -Yeah.

...where I might use, like, a grapeseed oil,

-like a neutral oil... -Mmm-hmm.

-Right, yeah. -...and then finish with a sesame oil.

You want the dish to taste like, sort of, the region that it comes from a little bit,

as much as possible.

What about people that keep talking about, like, soybean oil?

-[Tim] So-- -I hear it's not good for you,

-or in places? -All of those, like, canola, safflower, vegetable oil,

um, all of those oils are all overly processed.

-Okay. -So, any time you wanna talk about,

like, the best oil for you...

-Yeah. Right. -...you want one that's the least processed.

[Zooey] Hear that? Get outta here, overprocessed oils.

These oils are less healthy and potentially hazardous.

They're extracted using either heat, which lowers their nutritional value,

or chemical solvents, like hexane, which are hazardous to humans.

If the label says "refined",

it may be cheaper, but it's not as good for you as cold pressed oils.

Good oils, bad oils, now we're cooking with nuance.

Before we turn up the heat, this may be a good time

to break down which fats are the real killers,

and which ones are being set up for crimes they didn't commit.

Let's start with the criminal mastermind, trans fat.

You usually find trans fat in processed foods, that are made with hydrogenated oil.

Although many trans fats are banned in U.S. products, you can still encounter them.

This bad boy is linked to heart disease,

inflammation, and high cholesterol.

So, those are some pretty good reasons to lock up trans fats and throw away the key.

Next up, is saturated fat.

You can find it in foods like meat, pastries and ice cream.

This type of fat isn't as harmful as trans-fat,

but still needs to be consumed in moderation since too much of it can clog arteries,

and increase the risk of heart disease and stroke.

So saturated fat, you're out on probation, but we're watching you.

Now, we come to unsaturated fat, or good fat.

This kid was just in the wrong place at the wrong time.

According to the Harvard School of Public Health,

monounsaturated and polyunsaturated fats,

which can be found in olive oils, avocados, nuts, seeds and fish,

actually lower our risk of disease.

What's more, the National Health Service

says that our bodies actually need these good fats

to process vitamins, level out blood sugar and make us feel full.

All unsaturated fat wanted to do was be a part a your healthy diet,

and now he's wasting away in his cell, locked up for someone else's crimes.

So, how do we address this injustice?

I say, let's slide back the cell bars on some of our fat friends,

and make them a part of a healthy lifestyle, in moderation, of course.

So, now that we've figured out what oils to avoid, let's find out which oils to use.

Chef Tim is gonna make me his life changingly delicious fried potatoes.

I love cooking potatoes.

I've spent so many hours trying to find a way at home

to cook, like, the perfect, crispy potato.

-[Tim] Yeah. -If you were, like,

you can have any dessert in the world, or potatoes.

-I'd be, like, potatoes all the way. -[Tim] Right.

And I do want to taste some potatoes fried in different oils

to see what they taste like.

-Can we... -[Tim] Oh, uh...

-You think we do that? -I think you have to...

I think you have to help me make them.

-Oh, can I? You're gonna let me? -Yes! Come on back.

Come on back.

-So, we have two different types of oil here. -[Zooey chuckling]

[Tim] I wanted you to try the difference

-between grapeseed oil and peanut oil. -[Zooey] Yeah.

The quality of the oil is... Is very important.

These have high smoke points.

[Zooey] What's a smoke point, you ask?

All the cool fats have one.

It's the temperature oil reaches when it stops shimmering and starts smoking.

That means the oil is breaking down, losing flavor and nutritional value,

and that's not cool.

So, if you know what temperature you need to cook at,

then you can choose the right oil for the job

and stay cool, below the smoke point.

So, this is an instant read thermometer,

and oils are like at basically 400 and 450 degrees.

-These potatoes are cold. I'm gonna add it to the hot oil. -Yeah.

-Yeah. -The oil's gonna go down in temperature,

so I'm gonna start it off at a little bit higher than I actually want.

-Okay. -So, by the time

-the oil and the potatoes sorta catch up... -Yeah.

...like, it's not gonna drop it down to, like, 325.

Is it better to have, like, your potatoes room temperature,

-or you want them cold? -If you want crispy, you want cold.

The reason why is you want it to be shocked, so that it gets extra crispy.

-Okay, so we're gonna put some potatoes in, right? -Yes.

-[Zooey] Ooh! Ooh! -[Tim] Exactly.

So, this is grapeseed oil and this is peanut oil.

Would you find this at a fast food restaurant?

-No, they're probably gonna be using... -Canola?

...canola oil, vegetable oil.

Imagine, you have a restaurant and you're just frying and that's all you do,

-are you frying a ton of this stuff? -[Zooey] Right.

You want the... The oil to last as long as possible,

-and you want it to be as cheap as possible. -[Zooey] Right.

We're frying with better oil, that's why it's... It's better to eat fried food

at home or from a... A restaurant that you, like, can trust.

The cheaper the food, the worse is it for you, specifically the oil, right?

So, you can see, like, we're getting, like, nice and crispy.

It's looking very good.

-If I... If I do say so. -[Tim] Yeah.

-We're looking for them to be the dark color that we want... -Yep.

-...without it being overly dark. Yeah. -Maple syrup color.

-[Tim] So, these are at a good temperature to pull. -Those look very good.

Okay, so I'm gonna add salt.

-Oh, that's a good amount, okay. -Yes,

but I'm not gonna put it all.

-Then, we're gonna add aleppo pepper, shallots, -[Zooey] Okay. Love shallots.

-[Tim] Parsley, lemon salt, lemon juice. -Yeah, I love salt and lemon.

Sure, good stuff.

-Okay. -[Tim] Okay, so now, we're ready to go.

-[Zooey] This one is grapeseed, and this is peanut. -Grapeseed. Peanut. Okay.

Oh, my God.

And it's so good.

It's like the perfect potato flavor,

but the seasoning really brings out the crispiness.

-Mmm. -Yeah.

This is what I think of as the fried taste of a potato.

Yeah, the peanut oil is gonna give you another background flavor.

-[Zooey] Mmm-hmm. -[Tim] Right?

Where the grapeseed oil is gonna be more neutral.

So, you're gonna taste exactly what you have there.

So, the winner?

-Peanut oil! -[Tim chuckling] Peanut oil, oh, yeah.

-It taste's more like a potato here. -Mmm-hmm. Mmm-hmm.

-And the peanuts just make the potato taste, so... -Mmm-hmm.

-...like, yeah, elevates it, right? -Mmm-hmm.

I would completely use this at home for all-purpose cooking,

but I'm definitely picking up some peanut oil, because I don't have any,

and, uh, I just love the taste.

I'll be taking these... Excuse me.

Buying the right oil

doesn't mean our potatoes are gonna taste as good as Chef Tim's every time,

but it could help.

So, if you're choosing an oil, ask yourself, what's that smoke point,

and what temperature are you going to be cooking?

Do you wanna go neutral in flavor, like grapeseed?

Or do you wanna add flavor like peanut or olive oil?

And how much do you wanna spend?

Cold pressed oils are usually more expensive,

but they're definitely better for you.

Rekindling our relationship with long lost friendly fats feels good,

but finding a new BFF, even better.

What if I were to tell you that one of our favorite fruits

has recently become one of the most popular cooking oils?

[Zooey] We all know avocados make for delicious spreads and dip,

and the avocado oil market is expected to grow

by a cool $300 million in the next five years.

But are they really worth the hype?

We're sending Carlos Parisi, our expert on everything chippable and dippable,

to an avocado farm to find out.

-[honking] Hey! What's goin' on Carlos? -[Carlos] Damien!

-Yes, sir! -[Carlos] What's goin' on, man?

This is awesome.

-Yeah, welcome to Rancho Vasquez! -Thank you, very much man,

-this is really cool. -Yeah, thanks for coming out.

Uh, I've never actually been on an avocado farm before.

Well, you're about to see one. Wanna hop in and go for a ride?

[laughing] Let's go, man!

[Damien] This is one a the original sections, right here.

You can see by the size of these trunks, just how old they obviously are.

Well over a hundred years.

[Carlos] Yeah, these are insane.

[Damien] I'll show you how the picking happens,

You can get yourself a... A pickin' sack and a pole.

[Carlos] I've always wanted to do this. This is really cool.

This is like fishing but way better.

[Damien] Well, you can see your fish.

[Carlos laughing] Yeah, right.

[Damien] So right now, we're right in the middle of Hass season,

late spring, early summer.

The Hass are at full maturity, so the oil content is highest right now.

Why did you get into doing oil, though.

We actually saw a study that a lot of the oil in the industry,

some of it was blended, and it wasn't organic.

So once we saw that study, we were like, you know what, there's space in this

to have pure, organic avocado oil.

And it's a super healthy oil.

Out of of a hundred percent of the fat, like 80% of it is the healthy fats,

-the monounsaturated fats. -Wow.

Yeah, and a ton of potassium, vitamin A, vitamin E.

All the good stuff that you get from eating avocado,

you get the same stuff from avocado oil.

It's great for your hair, it's great for your skin.

Yeah, I mean, it has a lot of uses.

[Zooey] Get this, 82% of avocado oil sold in the U.S.

is poor quality or has other oils mixed in.

Turns out trans fats aren't the only criminals in the world of oil.

So, it's essential to know where your oil comes from.

That's why Carlos is moving from farm to factory,

to show you how you can make sure your avocado oil is 100% pure.

First of all, avocado oil is a fruit oil.

So, there's really only three fruit oils, avocado, olive and coconut.

Vegetable oils are a very different, uh, animal,

and typically, they're pressed from a seed.

Whereas, avocado oil is pressed from the pulp that you eat.

It's cold-pressed, it's extra virgin,

and what makes it both of those things is the way that we process it.

[Carlos] When you cold-press that what does that do to the... To the fruit?

[Corinne] It basically preserves all the nutrients, the vitamins and minerals.

When you take an oil up to high,

you start destroying all those nutrients that are in the oil.

If it's extra virgin and cold-pressed,

then you really have a raw product here, a raw food.

We have this machine, it's called a malaxator, or malaxor.

-What-- -It's basically a... A kneading tank,

and what it does, it helps the pulp release the oil.

-Ha-ha. Yeah. -That looks like guacamole to me.

[Cid] In a matter of, uh, 45 minutes to an hour, we start to see

little pools of oil that comes to the surface,

and that's when we know we're ready for the next step.

-[Carlos shouting] Oh! We got oil! -[Cid] Wow! We got oil!

[Carlos] This is it, this is the final product?

[Cid] Yep, this is the final product, ready to pour in the bottle and eat.

[Carlos] But it's really green!

Really green, yeah.

-Salut! -Salut, yeah.

-That tastes like avocados, still. -Yeah, it does, yeah.

Very deep flavor, that's delicious, though.

-Yeah. -I might start drinking a whole cup a avocado

oil in the morning.

Hey, I mean, if I get to look as good as... Like, you've got the beautiful hair,

you've got the olive skin, I want that!

You're not gonna get that in Detroit.

[Zooey] To make sure it has maximum health benefits,

look for a label that says 100% avocado oil, and cold-pressed.

The oil should be green, and have a buttery avocado flavor.

It'll cost a bit more but trust me,

with the nutritional value and high smoke point,

it could be your new favorite cooking companion.

Why is this the best avocado toast I've ever had?

'Cause it's made with our avocado oil.

Avocado oil, you're my new BFF.

I'll see you in the grocery store.

Now that we've met the new fats on the block,

what do you say we spend time with the OG?

That's right, butter is back.

[Zooey] I'm visiting master baker, Nicole Rucker, owner of Fat + Flour,

to find out whether baking with butter is better,

and which butter is better for baking.

Say that three times fast.

-You know a little bit about butter and baking. -I do.

I know a lot about butter.

My business is called Fat + Flour,

-so a lot of it hinges on fat. -So...

-And you have to use butter sometimes, right? -Yeah, it's the basis

of basically all good baking.

Butter is the best fat because it has the flavor and it has the fats,

-and that's what you really want... -Yeah.

...to impart into good pastry.

-If you're using, like, a vegetable based fat... -Mmm-hmm.

-...you will not have flakiness, per se... -To moist.

...'cause you will have less water in the fat.

What's the difference between butter, which is an animal based fat,

and margarine, a vegetable based fat?

Welcome to this edition of fat vs. fat smackdown!

Featuring butter and margarine.

Butter's great, flaky texture lands the first punch. Butter, one, margarine, zero.

But margarine strikes back. It's plant based and has a lower carbon footprint.

We're tied, folks!

Butter's not messin' around, though.

It's made from heavyweight cream, and that rich flavor retakes the lead.

No, but what if you can't have dairy?

Margarine replaces butter, knocking it down hard, tied again.

Margarine's Achilles' heel is that it's highly processed, so in the end, butter wins!

-[bell ringing] -[crowd cheering]

This has been a presentation of fat vs. fat smackdown. Thank you for watching.

-So we're gonna make pie crust? -Mmm-hmm, we are.

Okay, that's very exciting.

[Nicole] Flakiness is the goal for I think,

-all pies that are made with a pastry crust. -[Zooey] Yep.

[Nicole] Butter is the ideal fat for making flakiness,

because it has a small percentage of water.

And when it bakes in the oven, the water evaporates, which makes an air pocket,

and that's what makes texture,

-and that's what makes flakes. -[Zooey] Yeah.

Now that it's readily available,

one of the best things you can do is buy European style butter.

That is butter that is a certain small percentage of milk solids for flavor,

and then, it has 85% fat, and the rest of it is water.

So, that's a very small amount of water.

-Regular butter is, like, 79-80% fat... -[Zooey] Wow.

...and then water, and then milk solids.

-So, like, for making a cookie... -[Zooey] Right.

...that amount of moisture is okay.

But for making a pastry,

where we want flakes, and we want, like, that fatty flavor,

we want it to have more fat and less water.

And it's gonna bake for an hour.

[Zooey] Now that we've absorbed some butter basics,

let's see if today's lesson can withstand the heat.

[softly] I feel like I do say so, myself,

-but... Mmm. -I know, that's so annoying, right?

-To be impressed by yourself? It's good though. -Mmm!

Oh, my God!

-It has the best texture. -Do you like the crumble?

Mmm. Love it!

This is a high five-five.

So, that settles that.

Butter is better, but do you really wanna see butter at its best?

Meet ghee, a refined version of the old classic,

that's not only higher in those good fats we've been talking about,

but also tailor made for the lactose intolerant.

Sophia Roe is meeting with an expert in ancient Indian health techniques.

-[Sophia] Can we make it right now? -[Anjali] Yes.

-What are we actually doing? -We are cooking out the milk fat solids.

Which is, you know, what helps people who are lactose intolerant

consume ghee because it's really refined.

Step one, is we take butter.

There are different ways of making ghee,

-but we're gonna use a non-traditional way... -[Sophia] Mmm-hmm.

...which is using an unsalted cultured butter.

[Sophia] What is cultured butter?

Cultured butter is butter that has been cultured with a probiotic,

or has been fermented in some kind of way.

-Yeah, if I was at home... -[Anjali] Yeah. Yeah.

-...could I do this with regular butter? -Absolutely.

But I am very curious about the health benefits.

Well, ghee is great for you because it has three different types of fats.

It has short chain, medium chain and long chain fatty acids.

-All my MK, awesome. -Yeah, and it's full of vitamins A, K, D and E.

-So, it's good for your joint health... -[Sophia] Yes.

...it's good for your digestive health, it's good for your skin.

It's good for just overall hydration of the body.

What are some ways to use ghee that aren't necessarily medicinal,

that are just kind of flavor forward?

You can saute with it, you can put it over steamed veggies,

and because it has such a high smoke temperature,

-you can roast with it... -[Sophia softly] Ah, yes!

which is the thing that you can't do with other oil.

-How's this looking? -It looks like it's almost there.

So, you can see the color has changed into a really deep kind of golden hue.

-Let's strain some ghee! -[Sophia] Yes, I love it.

[Anjali] Put a mesh strainer, and then I'm gonna use a muslin cloth.

-[Sophia] Look at that color! -[gasping]

And this clear color is, like, indictive of a good ghee.

You know that it... It's gonna solidify well.

We're gonna make a traditional Indian dish called khichari.

-[Sophia] We are? -Yeah, and we're gonna put ghee in it.

This is, uh, how my family has made it for many generations.

-...And then, we're gonna drizzle... -[Sophia] I love it.

...the ghee that we just made on top!

-Oh, my God. -Mmm.

-Wow! -Was it good?

-[Sophia] Oh, my God. It's... Wow! -Yeah.

I think the sexy thing for me here is that we can basically make our cooking oil at home.

-Yeah. -You cannot really say that about any other oil.

-[Anjali] Yeah! It's super easy. -Yeah.

[Anjali] Ghee is so refined, it's so nourishing,

it just offers your body so much health.

-Yeah. -Well, thank you for having me.

-This is so rad. -Yay!

-Enjoy! Thank you for coming. -[laughing] This whole...

Oh, my God, of course.

If you've followed us this deep into our journey,

you're no doubt, wondering if there's a fat that's just as good for the planet,

as it is for our bodies.

Of course, there is!

Allow me to introduce a fat that, one, competes with the best oils

in the critical smoke point category.

And two, is made from food that would otherwise be thrown away.

We sent my friend, Sophia Roe to get the scoop on grapeseed oil.

You have arrived at the capital of grapeseeds.

We had to come to Napa to do it

because in Brooklyn, New York, there weren't that many grapeseeds.

-So, that's where it started. -Is that one good?

I feel like, for some people,

they're actually not understanding what grapeseeds are.

You know, uh, I spoke to a few friends, and they were like,

"Oh, grapeseed, that's like a different species."

But you're actually talking

-about the seeds of the inside of a grape, correct? -That's right.

We're a byproduct of the wine industry.

-Yeah, so as long as there's grapes, there's grapeseeds. -[Nanette] That's right.

Just imagine the whole world would start utilizing,

or upcycling old grapeseeds after the wine pressing?

[Sophia] It's pretty remarkable.

-I think-- -It's a huge industry that's about to happen.

I love it. So, you're gonna show me?

-We're gonna go inside? -We're gonna show ya.

-Let's go and show ya. -Yeah, let's go press

-some grapes! -Let's rock. I love it!

I was expecting, like, a little bag of gr...

This is grapesee... These are grapeseeds?

So, are they all from the same type of grape?

[Valentin] In this case, we're doing Chardonnay now.

-And we've gone to 13 different varietals. -[Sophia] Oh!

Oh, my God! So, wait! Wait! Wait! Wait! Wait...

So, this grapeseed oil... This is similar to wine?

Being here in Napa Valley, we have that luxury.

They press the grapes by varietal, right?

-Wow. That's so interesting. -Different timing, so we're able to capture the seeds.

When they're doing that varietal, you know,

the whites sooner, and the reds a little later.

And it's a hundred percent upcycled.

-So, we don't have extra land... -Wow!

...no extra water, no extra crops,

-no extra chemicals. -So, these are from the grapes that were grown anyway?

-Yes. -Well, I... I really wanna see this process.

-[Valentin] Let's press some oil. -[Nanette] Let's press!

[Sophia] That is a grapeseed backpack. [chuckling]

One, two, three, let go.

Whoo!

Whoa!

How many liters of oil do you get from almost 2,000 pounds a grapeseed?

Uh, we'll probably get four gallons.

-What? -That's it, yes.

-So, four a these... -That's...

-...come outta that hopper. -Wait! Wait! Wait! You're saying that we just put

-almost 1,700 pounds of grapeseed and we're... -[Valentin] Yes.

-...gonna get four of these? -Yes.

Wow! So, that's why it tastes so good, and that's why it's so precious.

-[Nanette laughing] -[Valentin] Exactly.

-Okay, oh, let's get these presses up and running here. -[Sophia singing] Exciting.

[Valentin] We have these winery hoses that will allow everything by really feeding

into these funnels, and then, there we have a force filling seed against seed

at 8,000 pounds of pressure.

-[Sophia] Wow! -[Valentin] And then we have one drop at a time

of our grapeseed oil coming out.

Now, smell it first.

Ooh.

Oh, my God. Oh, my God!

-You get the nice aromas? -Wow! It's so rich.

It actually...

It tastes like no other oil. No one's ever had an oil that tastes like this.

It is not nutty, actually, at all.

It still has a really nice neutrality to it.

[Zooey] And just like Chef Tim taught us when we started this journey,

the neutral flavor of grapeseed oil pairs

with everything from soups, to salads, to salmon.

And don't even get me started on that super high smoke point.

Grapeseed oil has a smoke point of 485 degrees.

-That is insane. What? -So, it's like way above frying, and...

-Look at this, you... -I mean, that's like

-broil temperature. -...You got some nice searing going on,

-and it does not smoke. -And no smoke.

-[Nanette] Let's get these in the oven. -[Valentin] Okay!

-Thank you very much! In the oven... -[Nanette] I love it.

...and we'll be ready with the next one.

-A little bit goes a long way. -[Sophia] Stunning!

[gasping] Oh, my gosh,

-onto the grill. -[Valentin] I'm gonna put them.

-[Sophia] Perfect! -[Valentin] Okay, there we go!

But I'm just loving it's not just the oil, 'cause you can have the wine, too!

-It's everything! -[Valentin] Yes.

-[Nanette] Yeah. Well... -[Sophia] It's so great... Oh, my gosh!

-It's just insane. -[Valentin] Just a little drizzle, doesn't take much.

Just a few drops, look at that.

[Sophia gasping] See, and all... Also, like, how elevated this is.

So, I do wanna talk about sort of health benefits.

It was the whole motivation of what got us into this.

-[Sophia] Really? -We felt that this is an oil that has

all the wonderful cooking applications, and it has these amazing health benefits.

It raises the good cholesterol, while lowering the bad.

And triglycerides, lowering them.

It is half the saturated fat than olive oil.

-Wow! -[excitedly] And it was like, nobody knows this!

-[Nanette laughing] -[Sophia] Wow! Look at me!

-Yep, Salut to sante. -[Sophia] So, cheers to that.

-[all] To your health. -[Valentin] To your health, huh?

-[Sophia] Oh, my gosh! Oh, I love doing this. -[Valentin] Cheers!

Thank you for coming on this tour de fat with me.

We got so much done.

We debunked some of the worst myths about fats.

We made a checklist of must have fats for our kitchen,

and even discovered some delicious new ones to impress all our friends.

I'll leave you with this.

If you're looking for just one oil that's the perfect combo

of versatile, reasonably priced, healthy and eco-friendly?

Let me recommend to you... [drum roll] ...Grapeseed.

It's the jack of all oils.

Or the oil of all trades, you decide.

Hi, it's me again.

Ever wonder if that bougee bottle of juice is really worth eight bucks?

Yeah, me too. I have answers. See ya next time.