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Avocado Oil: Avocado oil has a high smoke point, making it ideal for frying or pan-cooking foods over high heat. Avocado oil is also a heart-healthy oil that’s rich in monounsaturated fats and polyunsaturated fats — just like those found in the avocado fruit, which you likely already know is good for you. Cold-pressed avocado oil will have the best flavor, especially for drizzling over salads, but expeller-pressed avocado oil will work just fine for cooking.

Walnut Oil: High in omega-3 fatty acids and vitamin E content, walnut oil is an excellent choice for cooking foods that don’t require a lot of heat. For example, you can easily substitute walnut oil for olive oil when preparing lightly sautéed vegetables as a side dish. Walnut oil can also be used for salad dressings and unheated foods. Look for cold-pressed walnut oil whenever possible.

Grapeseed Oil: Grapeseed oil is high in omega-6 fatty acids and low in saturated fat, with a medium smoke point, making it ideal or oven-baking or stir-frying. In fact, grapeseed oil is commonly used as an alternative to heavier oils in Asian cooking because of its relatively light flavor. Look for cold-pressed or expeller-pressed grapeseed oil for the best fla