Cooking Comparisons

cooking oil: Traditional cooking oils, especially olive oil, canola oil, grapeseed oil, avocado oil and some others are naturally high in monounstaurated fats and low in saturated fats.
hydrogenated cooking oil: Because the hydrogenation process creates saturated fats, hydrogenated cooking oils are high in saturated fats, making them unhealthy to consume.
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Cooking vs Eating Out

Cooking: Cooking takes time, usually at least 20 minutes for a decent meal.
Eating Out: Eating out also takes time, but that time is more enjoyable for most people.
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Electric Range: You just don't have a lot of control when cooking with an electric range.
Gas Range: You have great control when cooking with a gas range.
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sweet potato vs yam

sweet potato: Sweet potatoes are grown in the United States and are much more commonly consumed in America than yams are.
yam: Yams are grown in the Carribean, Latin America, and Africa, but not in the United States. Their consumption in America is relatively low.
(2 more points...)

All-Clad vs Calphalon

brown sugar vs white sugar

brown sugar: Brown sugar has a distinctive taste, over and above its obvious sweetness.
white sugar: White sugar has almost no taste beyond its sweetness.
(4 more points...)

vanilla vs cacao

vanilla: Madagascar is currently the world's largest producer and exporter of vanilla.
cacao: Ivory Coast is currently the world's largest producer and exporter.
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rye bread: Rye bread varies in the level of rye that is used and can range from light to dark.
pumpernickle bread: Pumpernickle bread is always made with high levels of rye meal and is therefore darker.
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Wusthof vs Henckels

Wusthof: All Wüsthof knives are drop-forged from a single piece of high-carbon stainless steel, except for the laser cut Silverpoint series and the Gourmet series.
Henckels: Henckels knives' TWIN Select, Four Star, Four Star II, Five Star, and Pro "S" knives are all forged from a single piece of high carbon, ice-hardened steel. The forging process is designed to produce improved cutting-edge retention, lasting sharpness, better weight, balance, and less metal fatigue.
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Wooden Cutting Boards: Wooden boards are safer. A test conducted at the University of Michigan in 1993 showed that bacteria die in 3 minutes, when left untouched on a wooden board. This is because wood has natural bacteria-killing properties.
Plastic Cutting Boards: The University of Michigan test showed that bacteria on the plastic board multiplied overnight on the plastic board.
(6 more points...)

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