Left to right: Canola, peanut, sesame, olive, extravirgin olive

For an ingredient that is defined by a lot of rather dull scientific language, oil can be an exciting subject. Extracted from plants, nuts, and seeds, oils have been around since the dinosaurs and are still a kitchen essential.

And it’s no wonder. Oils can boost the flavor of foods and create irresistible textures; they can even replace butter in breads and pastries. What’s more, since health studies claim monounsaturated fats (olive, canola, and peanut oils) and polyunsaturated fats (corn, sesame, and safflower oils) lower cholesterol (as opposed to saturated fats, which include tropical oils and animal fats); these oils can give dishes a healthful perception.

From herbaceous olive oils to flashy infusions (not to mention the all-purpose workhorses), here’s a brush up on the basics, as well as surprising ways oils make kitchen life easier.

Olive oil: Arguably the most prized oil in the world, it’s extracted from pressing tree-ripened olives. Extra virgin, virgin, superfine, and fine are the most common grades; they’re made from olives that are cold-pressed (without the use of chemicals or heat) in large, circular stone presses. Oils that are labeled simply “olive oil” or “pure,” are extracted from subsequent pressings of the olive residue using heat and chemical solvents. These milder flavored, more refined grades have higher percentages of oleic acid (monounsaturated fatty acid found in natural fats and oils), making them better-suited for cooking than flavoring. By contrast, virgin olive oils have very low smoking points, so they are best used in vinaigrettes, or as a last minute drizzle on vegetables, meats and fish. Bold flavored extra virgin varieties can be too intense with certain foods; it’s best to combine them with milder flavored oils, such as safflower.

Canola oil: Made from the rapeseed, canola has a high smoking point which makes it perfect for frying. The mild taste melds well with other flavors, making it ideal for baking.

Peanut oil: Deeper-colored and more strongly flavored than canola, peanut oil is typically heat-pressed from steam-cooked peanuts. Most American varieties have a mild flavor, whereas Chinese peanut oil has a distinctive nutty taste. Its smoking point is slightly lower than corn or safflower oil but it’s prized for frying because it doesn’t absorb or transfer flavors.

Corn oil: Obtained from the germ of corn kernels, this neutral oil has a light flavor and a high smoking point. It is an all-purpose favorite in many kitchens and shares similar characteristics with safflower oil, which also has a bland taste and high smoking point.

Sesame oil: This aromatic, amber oil comes in two varieties: light and dark. The light variety is excellent for frying, and has a slightly nutty flavor. The dark variety (made from toasted sesame seeds) has a more pronounced nutty flavor, and is better suited for sauces and vinaigrettes.

Other full-flavored nut and essence oils include truffle, herb, walnut, and hazelnut and are used to flavor finished dishes. Due to their intensity, only a little is needed to add depth and character to fish, meats, or salads.

Keep all oils refrigerated, with the exception of olive oil, which can be stored in a dark, cool place up to six months.