1.   Fat has nine calories per gram.

2.   Such fats have an irregular structure that leaves them fluid and biologically useful at low temperatures, but also more susceptible to attack by oxygen, which speeds spoilage.

3.   These fats have serious flavor, but more important, like all fats they convey the other flavors in a dish.

4.   The fat had the gooey texture of overcooked pasta.

5.   The more fat an animal has, this theory suggests, the more protein reaches the brain.