Is fat healthy for us? What kind of fat should we cook with? What are good fats? Should we skip added fats? It seems so confusing, right? To fat or not to fat. Actually the answer is simple...and delicious. Let's get the lowdown on fat, as we go back to the cutting board today on Christina Cooks. RECIPES Tempura vegetables over soba noodles in broth; Chickpeas with sage and olive oil; Spicy sauteed collard greens. At the Cutting Board: Soaking chickpeas with baking soda as well as to soak or not to soak beans. I'm So Confused: Questions on olive oil (the real thing), other added oils ands fats, nuts and seeds (do they give us enough fat).