Oils

Liquid fats are all of the cooking oils. For most baking, you want to use neutral-flavored oil like canola oil, vegetable oil, safflower oil, or grapeseed oil. Olive oil is not desirable for baking unless it is specifically called for, because it is very flavorful and can be off-putting in baked goods.

All oils function the same in baking, as they are all 100 percent fat. Baked goods made with oil tend to be more tender and moist than baked goods made with solid fats because oils do not solidify once cooled.