Why fat makes things taste so good

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wulkan
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Fats naturally contain flavor molecules: slurp a little extra virgin olive oil and you'll get grassy, citrusy, nutty, even soapy flavors; lick a bit of butter and you'll sense creaminess, nuttiness, maybe a little funkiness. So, when you add fat to, say, some green beans, you're also adding flavor.

Fat also creates new flavors in other foods. Since fat is such a good conductor of heat, it helps heat from a hot pan connect with food in the pan, and since fat can get really hot, way hotter than, say, water, it can help food reach high enough temperatures for flavor generating chemical reactions like caramelization and the Maillard reaction to happen. So, by cooking something in fat, you're producing totally new flavors both in the fat and on the food itself.
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