Edible oil blends are provided which have one or more of a desired linolenic acid content, a desired linolenic acid content, a desired saturated fatty acid content, a desired polyunsaturated fatty acid content, and/or a desired oleic acid content. Edible oil blends which are virtually trans free are also provided. Methods are provided for preparing such edible oils, including methods that normalize the fatty acid profile of the edible oils. Methods are also provided for using the edible oil blends for preparing foods. The edible oil blends typically comprise a first edible oil and a second edible oil, where the first edible oil is a low linolenic soybean oil, and the second edible oil is a palm oil (such as palm olein or palm stearin), and optionally the edible oil blend comprises a third edible oil such as high oleic canola oil. Alternatively the second, third, or additional edible oil can be selected from canola oil, cottonseed oil, safflower oil, soybean oil, olive oil, sunflower oil, palm oil, MCT oil, partially hydrogenated soybean oil, and trioleic oil.