Saturated, monounsaturated, polyunsaturated, transfatty acids, hydrogenated or partially hydrogenated oil and Omega 3 fatty oils are all terms that have been over-used as of late.

All referring to chemical bonds and atom placement, I have looked for user friendly definitions in every book I own and all over the Internet, and the only remotely helpful analogy had to do with seats being filled up on a train.

The best way to define the fats that we consume are by the animals or plants that produce them. Saturated fats are primarily from animals and are usually solid at room temperature; the exceptions are coconut oil and palm oil. The two unsaturated, mono and poly, are made from plants and have been known to lower the so-call bad cholesterol. The polyunsaturated Omega 3 fatty acids found in some plants and some fish are believed to be good for the heart and brain.

Lastly the term hydrogenated refers to oils that have been altered by additional hydrogen to make them solid at room temperature and to increase their shelf life.

With some understanding of what all the food gurus are talking about with all their crazy chemical terms, we can delve deeper into the oils that are now available on our grocery shelves.

Soybeans, the largest consumed oil source worldwide, is a fairly new member to the U.S. family of oils. Soy is rich in protein, high in the “good” polyunsaturated fats and inexpensive. The oil is a major component in most blended vegetable oils because of its light aroma and tastelessness.

Soybean oil also has a high smoke point which makes it good to saute and fry with. By using 75 percent soybean oil and 25 percent corn oil to deep fry, the resulting fried item has a light golden color and the fry oil lasts longer. (The kitchen also doesn't get that gross greasy diner smell afterwards either.)

Canola oil, market name for rapeseed oil, was developed in Canada and has seen a rapid growth in the United States since the 1970s. The oil is light in color with a neutral taste, which makes it good to saute, fry, bake with or use in a dressing.

Like soybean oil, canola has a high smoke point and is low in saturated fats.

Safflower oil and sunflower oil are both high in polyunsaturated fats and low in saturated. Safflower oil is brighter in color and stronger in flavor than sunflower. Both are quite versatile and are nice if mixed together.

Grapeseed oil is a pale oil with a hint of a “grapey” flavor, a by-product of wine making, and is best used for salad dressings. With the ability to withstand a great range of temperatures, grapeseed oil is good to saute with but will lose its delicate flavor if heated.

Avocado oil is colorless with a light anise flavor.

Tropical fats like coconut and palm oils are high in saturated fats. Coconut oil is heavy and used for frying and commercial baked goods. From the seed of the African palm tree, palm oil, a reddish orange oil, has a very distinctive mild flavor that is popular in Brazilian cooking.

Peanut oil has mild flavor and scent with a high smoke point. Due to the understanding of food allergies, the use of peanut oil has decreased in order to accommodate more customers.

Hazelnut and walnut oils have rich nutty flavors and can be expensive to purchase. Like other nut oils, the full essence of the oil is best when used in salad dressings and as a last minute touch to an entree. Asian sesame oil, pine seed oil and pumpkin seed oil are flavorful and should be used sparingly.

French almond oil is an expensive delicate oil used to make confections and baked goods. It can also be used as a finishing touch to fish or vegetables.

Flavored oils can also be made at home. By using a good extra virgin olive oil as a base, you can make a wide variety of delicious flavored oils. At home you can make either spice flavored oils or herb flavored oils. Spices can be roasted or crushed and left to flavor an oil in a cool dry place for a week. Some good spices to use are cinnamon, cloves, nutmeg, star anise and cumin. Basil, dill, rosemary, tarragon and basically any other summer surplus herb can be used to make a flavorful herb oil.

Wash and dry the herbs thoroughly then place in a clean bottle and let set for two weeks, more if you'd like a stronger flavor. Moisture, air and light are the biggest spoilers of oil and refrigeration is not recommended because odor and moisture tend to be absorbed quicker.

Oils are beneficial for cooking and for our health. So the next time you push your cart down the aisle, pick up a little bottle of something different and give it a try.

Valerie Usowski , an Auburn native, is the banquet manager at the Auburn Holiday Inn and a Culinary Institute of America graduate.