In short, yes. I think canola has an umami flavor that I don't usually want in baked goods (although sometimes I will change things depending on the flavors I

In short, yes. I think canola has an umami flavor that I don't usually want in baked goods (although sometimes I will change things depending on the flavors I want in the dish). If you're brave enough, take some time to actually TASTE a very small amount of each oil. You'll notice the differences. Don't do them all one after the other, otherwise they'll blend together, but each time you use one, taste it and see what you think. Here are some recipies I use regularly that I think highlight the different oils well and are easy enough for a beginner to execute. Enjoy! EVOO: My French Vinegarette: Generous pinch sea salt Generous pinch pepper 1.5 tablespoons tarragon vinegar 1/2 shallot, peeled and chopped 1-3 cloves garlic, peeled and chopped (I love garlic so I add a lot) 1 teaspoon Dijon mustard 3 tbsp extra virgin olive oil 1 egg yolk 2 tbsp cream Throw everything in a blender, and blend until liquid. Great easy salad dressing. Olive Oil: http://www.davidlebovitz.com/2009/07/aioli-garlic-mayonnaise-recipe/ http://www.davidlebovitz.com/2009/07/aioli-garlic-mayonnaise... Canola Oil: http://www.huffingtonpost.com/2014/11/10/skillet-chicken-recipe-sean-brock_n_6116746.html http://www.huffingtonpost.com/2014/11/10/skillet-chicken-rec... Vegetable Oil: http://www.seriouseats.com/recipes/2013/01/pandan-chiffon-cake-recipe.html http://www.seriouseats.com/recipes/2013/01/pandan-chiffon-ca... Sesame Oil:http://cooking.nytimes.com/recipes/9558-takeout-style-sesame-noodles http://cooking.nytimes.com/recipes/9558-takeout-style-sesame... DISCLAIMER: I freaking love duck fat and swap it in anywhere I can. But cross that bridge when you come to it...and then never look back. ;-)