This week’s Culinate column is about oil.

> At the risk of turning this column into one of those “everything currently in my desk drawer” pages from the early days of the Web, I would like to share which fats I keep on hand and what I use them for, and speak up for lipid diversity in the kitchen.

[Chewing the Fat, Part I](http://www.culinate.com/read/bacon/Chewing+the+fat*2C+part+I)