Vegetable oil- any oil that comes from a plant and can be a combination of more than 1 oil. This should have a neutral taste which is why it works great for cakes. Common flavorless vegetable oils include safflower and canola.
Less common:
Sesame oil - very deep flavor of sesame. Use for stir frying or frying. This is my newest favorite. I actually use sesame chili oil in a white wine vinegar marinade for veggies on the grill. 1/8 tsp is enough to add a good punch of flavor with a nice kick to it.
Linseed oil - earthy flavor. Use for dressings.
Squash seed oil- tastes like roasted squash. Best used to finish a dish like fish at the end right before serving.
Rice bran oil - newer oil that has a mild flavor and claims to help lower cholesterol great as a substitute for vegetable oils (see common types above).
More common:
Olive oil- neutral flavor that can be slightly bitter. Best when used for dips, dressings, or to finish a dish (aka spaghetti sauce).
Coconut- slightly sweet and tropical taste (given that it is from coconuts). Works great as a substitute for butter.
Nut oils- very rich earthy tastes. Great for a stand alone garnish on salad or veggies.
Peanut oil - slight peanut taste (not very recognizable). Commonly used for frying or stir frying, very popular with deep fried turkeys at thanksgiving.
Avocado oil - kind of nutty similar taste to peanut oil. Use as you would olive oil, great plus it offers some of the same good benefits as olive oil does.
Next time you're finishing a dish or making a dressing why not add another layer with a new oil? Part of the fun of cooking is experimenting with something new!
Happy cooking,
Court
