Peanut oil contains heart-healthy monounsaturated fats. It has no trans fat or cholesterol, and little saturated fat. Peanut oil is a favored fat for deep-frying, panfrying and searing because of its high smoke point and resistance to heat damage.

Olive oil is extracted from the fruit of the olive tree. There are different types, grades and uses of olive oil, depending on how the original oil is extracted. Pomace oil is a lesser grade and quality than olive oil due to the way in which it is extracted and the chemicals used in the process.

The broiler cooks fish as fast as a grill, and just as effectively develops a crisp exterior while maintaining succulent flesh underneath. Broiling is the indoor version of grilling, using the same method of indirect dry heat, only with the heat source located above the fish, rather than below.

Lasagna is a substantial make-ahead meal that you can pull out of your freezer on a busy night. This classic comfort food freezes wonderfully, is super-filling and is always a crowd pleaser. You can reheat frozen lasagna in the oven or microwave to have a delicious meal on your table with little effort.

Tofu is basically coagulated and pressed milk of soy. Many varieties of tofu exist, including soft, firm pressed and silken tofu. Silken tofu has less soy and greater water content and is more fragile than either soft or firm tofu, and is usually used in salads and soups.

Garlic can enhance all sorts of dishes and has some health benefits. A garlic-rich diet helps boost your body's production of antioxidant compounds and may lower the risk of heart disease and certain cancers, notes "The New York Times." Roasting garlic tempers its intense taste and makes it readily spreadable.

Ribeye steaks are a boneless rib cut of steak and are one of the most tender cuts of beef. There are many ways to cook ribeye steaks, including broiling them in the oven. Broiling your steaks is quicker than grilling them and requires less maintenance than cooking them in a skillet.

Gauging exactly how much pasta to cook can be a challenge. You don't want to get to the dinner table only to find that you didn’t make enough, which leads to cooking too much.

Biscuits are not complicated to make, says "New York Times" writer Sam Sifton. According to Sifton, a basic biscuit recipe calls for baking powder, flour, a liquid like water or milk and a source of fat, such as butter.

Chickpeas, or garbanzo beans, are the basis for hummus when they are pureed, and they are also delicious whole in soups, pilafs and by themselves. Cooking chickpeas by the regular stove-top method can take up to two hours, but with an overnight presoak, a pressure cooker reduces that time to just nine to 14 minutes.

Bundt cakes make quite an appealing presentation on a dessert or kitchen table due to their simplicity and beautiful shape. Your cake mix may be homemade or from a box. Pound cake batters do especially well when baked in a bundt pan.

A butcher cuts the eye section of a beef rib roast from a single muscle after he removes the rib bones. This results in one of the choicest meats for roasting. The Delmonico Restaurant in New York popularized the rib-eye roast in the late 19th century and it’s been a favorite of chefs and diners ever since.