With the exception of starchy tubers like potatoes (hello, french fries), deep frying vegetables without batter can result in a mushy, oversaturated mess. Whether they're hearty or delicate, most ...

Caramelized fried fruit? Oh, it’s a real crowd-pleaser, especially at parties or those big family dinners. This caramelized ...

Adding cornstarch to the flour mixture creates a crispier, less greasy fried chicken coating. You only need one tablespoon of ...

Anajak Thai chef-owner Justin Pichetrungsi batters and fries sliced bananas to ultimate crispiness. Eat them on their own as a snack or dessert. Or add them to his ice cream sundaes with Thai tea ...

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 ...

There’s likely no one in Dallas who knows more about the art of battering and deep frying than Abel Gonzales. After all, one doesn’t just roll out of bed one morning and accidentally get anointed ...

Generously sprinkle a sheet pan with salt. Slice eggplant and zucchini into thin rounds, around ¼-inch thick. Layer rounds onto the prepared pan, seasoning vegetables with a sprinkling of salt between ...