I get why sugar makes things taste better since it tastes good by itself but why does something like cooking oil which doesn’t taste good on its own make food taste better than it otherwise would be?
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1. Oil can be heated far more than your foods own water content, which means Maillard reaction (a chemical reaction that makes food delicious) can happen faster and better.
2. Many spices have compounds that are more soluble in fat than in water. The oil carries the aroma into the food.
In short, oil doesn’t make the food delicious by itself. It is the physical and chemical properties of oil that bring deliciousness to the food.
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