01x01 - Big, Fat Lies

[bunniefuu]

[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 k*ll 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 K*llers 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 K*llers,

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.
- 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.