May 2012/Prepared Foods -- All fats are not equal: Some types are much more desirable than others when creating nutrient-conscious menus. One might be able to improve recipes by choosing the right type of fat, but sometimes the solution is not so straightforward.
Fat is an essential nutrient, and it also performs many important culinary functions. It contributes to the flavor and texture of foods on its own, and it blends the flavors of other ingredients and foods. Nutrients and flavor compounds that are fat-soluble are hidden in foods prepared or served without fat. Fat helps create a crisp texture when used in fried and sautéed foods; it helps tenderize and create a flaky or crumbly texture in baked goods; and fat also helps to retain moisture. It contributes to feelings of satiety and can actually help people to eat fewer calories overall.