-By Kristin V. Montalvo

A byproduct of the winemaking industry, grapeseed oil is extracted from the seeds of grapes, typically wine grapes. Most grapeseed oil is produced in Italy, with other producing nations including France, Spain and Argentina. Although known to Europeans for centuries, grapeseed oil was not produced or used on a large scale until the 20th century, largely because grape seeds contain a lower percentage of oil as compared to other oil-producing seeds, nuts or beans.

Grapeseed oil is often a chef's favorite cooking oil due to its very high smoke point (approximately 420 degrees Fahrenheit, 216 degrees Celsius), so it can be safely used to cook foods at high temperatures. It can also be included in dressings and sauces, and since it emulsifies very well, it does not generally separate when used to make things like mayonnaise. In addition to its high smoking point, grapeseed oil has other positive attributes in relation to cooking. It has a clean, light taste that has been described as "nutty." Because of its neutral and unobtrusive taste, grapeseed oil is often used as an ingredient in salad dressings or as a base for infusing or flavoring with garlic, rosemary, or other herbs or spices.

Grapeseed oils are available unfiltered (natural substances have not been removed), infused (herbs and spices added), or flavored (roasted garlic, toasted walnut and others).


Couscoussiere
A couscoussiere is a two-part pot for steaming couscous the traditional way (real couscous is always steamed, never boiled). The concept is similar to a double boiler, except that the pot is larger and the base of the top pan has perforations. Typically, broth or stew is simmered in the bottom pot and the steam, forced up through the perforations, is absorbed by the couscous, which causes the grains to swell.

The couscoussiere is tall and narrow, which gives the stew in the bottom section plenty of space in which to cook without touching the pan. It's typically made of stainless steel with a clad aluminum stainless-steel base. Tin-lined copper and unglazed earthenware models are also available. They come in a variety of sizes, typically 8-quart.

Source: Things Cooks Love: Implements, Ingredients, Recipes by Sur La Table