Solid Fats Versus Liquid Oils

In biochemistry, fats include both the solids we typically call fats, such as butter and coconut oil, as well as liquid oils, such as olive oil and canola oil. Some of them have distinct aromas and taste profiles, like pungent mustard oil and the nutty, sweet perfume of coconut oil. Others, like grapeseed oil, are categorized as neutral because they won’t contribute any noticeable flavor when you cook with them.