The first ingredient you reach for in the kitchen is often oil. It helps food cook evenly, adds flavour, stops it sticking and brings an attractive sheen to the dish. But which is the right oil? The choice and differences can be overwhelming. Read on to learn how oils are made, how to use them in recipes, understand the smoking point (the temperature you can heat the oil before it burns) and the flavour profile of different oils, so you can choose the best oil for the job.