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A small investment in a variety of oils will go a long way in your efficient and organized kitchen. I'll admit to being guilty of trying to use olive oil for most of my cooking, but the truth is, having the proper oils on hand is essential to versatile home cooking.

Keeping your pantry properly stocked will help you cook your favorite recipes and explore new cuisines more seamlessly. Here are the only four types of oil you'll ever need.

• Oil for high-heat cooking: Keep neutral flavored oils, like canola and peanut, on hand for high-heat cooking, like frying. Canola oil is also essential in many baked goods.
• Oil for medium-heat cooking: Olive oil (not extra-virgin) is a great option for everyday medium-heat cooking, such as sautéing. It imparts great flavor into the food but has a high enough smoke point to make it an effective cooking oil. Olive oil can also be used in baked goods.
• Finishing oil: Use a good quality extra-virgin olive oil to finish dishes and give a burst of fruity flavor. This is also best used in salad dressings.
• Exotic oil: If you like to cook meals from various cuisines around the world, it's handy to have a variety of unusual oils in your pantry. Walnut, sesame, hazelnut, and pumpkinseed oils are all unique and contribute strong flavors to dishes.

What oils do you keep in your pantry?

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Anyone who loves a juicy, delicious meat dish should learn how to sear properly. Commonly believed to "seal in juices" — that's a myth — the process does create a tasty contrast: a flavorful crust and a tender interior. Whether it's used with grilling, roasting, or sautéing, the searing technique improves both flavor and appearance. Not quite sure how it works? Follow these steps to refine your searing strategy:

1. Pick the right pan. You need a flat, heavy pan that will both retain heat and allow it to be evenly distributed. Plan on using a grill? Make sure you're comfortable with it — you'll be dealing with high, direct heat — and stick to the hot spots for best results.
2. Prep the meat. Water creates a steaming effect, so it's smart to dry the meat with a paper towel before you begin, then add seasoning to create the flavorful crust. If you're working with a marinade, let it drip from the meat so it's not too saturated.
3. Pour in oil. Set the pan over high heat and add a thin coat of oil to the bottom. It's best to use oils with a higher smoke point, like vegetable oil, rather than olive oil or butter. When the oil starts to ripple and smoke just slightly, it's time to add the meat.
4. Be patient. First, be sure that the meat isn't crowded and keep a few inches between pieces. Next, leave it alone. Let the meat sit for a few minutes and once it's browned, use a spatula or tongs to flip it over. If the pan is dry, avoid burning the meat by adding more oil, then allow three to four minutes for the second side to brown, too.
5. Continue cooking. Depending on the thickness of the cut, chances are the meat will be brown on the outside and nearly raw on the inside. Roast it in the oven or let it simmer on the stove until it's cooked through to your taste.
6. Remove and wait. Cooking times will vary, but once it's finished, allow the meat to sit for five minutes or so to let the juices redistribute throughout the meat.

Note that some of these steps will vary if you plan to cook on a grill, in which case you'll need to close the lid and trap in heat. Still, the results should be the same: a browned, flavorful crust with a juicy interior.

Do you have any searing tips? Share them in the comments!

A light, crisp Asian-inspired salad featuring chicken and baby bok choy is a delicious make-ahead meal to bring to work. Just ask Sevimel.

Served warm or cold, this Asian salad is perfect to kick off your Summer!

Visit her blog for the recipe, then upload your stunning food photos in our Savory Sights community group.