For the crispiest crustaceans you've ever crunched on, the batter you use for your shellfish matters. Here's how to achieve ...

One of my favorite early memories of Rome is of a food and wine festival thrown by the kosher catering company Le Bon Ton. Members of the city’s Jewish community showed up in spades, dressed to the ...

If you struggle with soggy, greasy fried food, the issue is probably in the temperature of your oil. Here's how to keep ...

Most of us have had tempura. It’s the name given in Japan to usually fish or vegetables deep fried in a thin batter. According to the Oxford Companion to Food, it is one of the most important and ...

The Shift Toward Precision Frying Technology The international landscape for commercial frying is transitioning from traditional, high-heat manual methods to “Precision Thermal Ecosystems.” This ...