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

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 ...

Add half teaspoon of garlic powder, onion powder, or paprika to the batter. Stir in a few tablespoons of cornmeal for added crunch. Season the batter with Italian herbs and serve with marinara sauce.

Make the crispiest, most flavorful fried food at home using this unique pot that is perfect for golden, restaurant-quality ...

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 ...

Festive foods take on new meaning when made with serious beer. And who doesn’t enjoy a steaming dish of freshly fried ...