We’re Ditching Seed Oils for Tallow: A Healthier, Tastier Future at Kitchen
(4 minutes read) At Kitchen, we’ve always believed that great food starts with great ingredients. Fats are the backbone of cooking—they carry flavor, build texture, and handle the heat of the stove. For years, seed oils like canola and soybean ruled our fryers and pans, just as they’ve dominated kitchens everywhere, touted as healthy and […]
