Grapeseed oil is a byproduct of wine making, but in the world of cooking oil, it's relatively new on the scene. While grape seeds have always been around, they are tiny and do not give up their oil ...

DEAR DR. BLONZ: Since my heart attack last year, I have limited my fat intake to olive oil and canola oil, avoiding partially hydrogenated fats zealously. I find many foods contain expeller-pressed ...