Ever have one of those dinners that you were sure was going to be a real winner in the taste department, but instead turned out boring and bland? Let me introduce you to my new favorite helper in the kitchen. It's called Garlic Gold, and it absolutely deserves that name.

Duck confit is one of those dishes I figured I would never make at home. Poaching duck legs in fat sounds messy, difficult and expensive — duck fat isn't cheap. But I learned there is an easier, cheaper way to make duck confit, and now I'm tempted to give this classic cooking and preservation technique a try. More

A finishing swirl of oil not only makes a humble bowl of soup look restaurant-worthy, it can also add a whole new dimension of flavor, taking a soup from so-so to spectacular. And while you can get creative, infusing oils with fresh herbs, toasted spices and even dried mushrooms, there are plenty of oils that taste special straight out of the bottle. More

Q: I'm living in Greece and noticed a product I've never seen before: "goat sheep butter oil." It's in a large glass jar, looks a bit grainy (almost like honey that has solidified), and is with the other butters. Has anyone heard of it or know how to use it?

Sent by Kat More

Q: I just bought myself a bottle of very good cold-pressed prune pit oil! My main idea is to use it for amaretto cookies (instead of apricot pit oil), but that is all I can think off. Any ideas for other uses?

Sent by Marija More

Look out, canola! Make room, olive oil! There's a new favorite cooking oil in my kitchen. I'm a little late to the party with my discovery of grapeseed oil, but I'm glad I made it here in the end. More

Q: I typically use a Greek olive oil from a local gourmet foods store that is pure, unfiltered, and has low acidity. It is delicious, unlike any olive oil I've had before, but it is meant more for finishing or using as a dip. What do your readers use as their main cooking olive oil?

Sent by Chelsea More

Who: Paul Durant of Oregon Olive Mill
What: Olive Oil
Where: Dayton, Oregon

in 2005, Paul and his family started to grow olives on their land in Dayton, Oregon, a feat many told them was impossible. After years of challenges (and laughter!) they've successfully harvested heritage varieties of olives and pressed them into olive oil. Take a tour with me of this unique olive oil maker!

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Q: Coconut showed up as a "moderate intolerance" in a recent allergy screening. We have a lot of allergies and intolerances in our house (gluten, soy, peanuts, and dairy), and I've been relying on coconut flakes, oil, milk, and butter for a lot of my cooking. Any substitution ideas?

Sent by Kristin More

Earlier this year we splurged on a bottle of Moroccan argan oil, and it sits in our pantry like a bottle of liquid gold, used sparingly and savored deeply. At first we were merely curious about the intensely nutty flavor of this oil, which we had associated with cosmetics more than cuisine. As we learned more, we were captivated by the details of its history and production involving rare trees, goats, and the Berber women's cooperative movement. More