Chef Roee Dori of Bistro Palette explains that choosing the right cooking oil can dramatically affect both flavor and texture. While olive oil is versatile and suitable for everything from salads to sautéing, animal fats provide a deeper, more distinctive taste. In his Yemeni culinary tradition, he often uses 'samneh,' a clarified butter infused with fenugreek and a smoky aroma, while other cultures rely on ghee or browned butter to enrich dishes.

Dori notes that neutral oils such as canola and soybean are better suited for deep frying because they maintain a steady temperature. This consistency is essential for foods like fish and chips and schnitzel, preventing them from absorbing excess oil. He emphasizes that using the wrong fat or mishandling oil temperature can ruin a dish, affecting both flavor and texture.