Years ago, I whipped up an omelette for a Frenchman using a high-speed, high-heat technique that required a lot of attention but made for some mean eggs. "These are the best eggs I've ever had," he ...

Medically reviewed by Suzanne Fisher, RD Some oils are better for high-heat cooking than others, and a good clue is looking at the oil's smoke point. A smoke point refers to the temperature at which ...