For today's Please Explain, we’ll talk cooking with fats and oils. Picking the right cooking oil is crucial when cooking, and oils vary in their health properties. As delicious as that coconut oil or schmaltz is, it might not be the best for your body. Daniel Gritzer, culinary director at Serious Eats, discusses which oil or fat is best for which purpose, from pie crusts, to roasting, to sautéing, to cooking a steak. He’ll explain what a smoke point is and why it differs between fats, the particulars of frying, how to render fats and how to store them. Rebecca Blake, Director of Clinical Nutrition at Mount Sinai Beth Israel, will cover the nutrition component, explaining which oils and fats ones are better for you and why.