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 ...

Last summer I developed a recipe for oven-roasted okra, which was my way of celebrating one of my favorite vegetables. I love its slipperiness, crisp exterior, and simple, earthy flavor. Fresh okra is ...

Beer adds airy texture and crispiness to your batter. Beer batter prawns taste the best with tartare sauce. We got you easy recipes to try. Imagine having some unexpected guests over on a weekday, and ...

Beware the beer batter, as its crunch, flavor, and flaky surface may prove downright addicting. Beer batter is commonly made using flour, seasonings, cornstarch, eggs, and beer for both flavor and a ...

Few anglers can turn down a good fish fry. Mastering the perfect beer batter takes time and practice. Maybe you think you had it, then your diet restrictions change. The St. Paul brewery Burning ...

Beer batter is one of those things you can make and literally use on anything you want. Beer battered onion rings? Fantastic. Beer-battered fried chicken? Out of this world. Beer-battered zucchini?

Even teetotalers have heard about fried beer. But do you know about fried beer batter? While Big Tex competition finalists get most of the glory, there are more than two-dozen new food items being ...

Do you have what it takes to be a food scientist? If you would like to find out, perform the following simple exercise, which was designed and executed by a team of professionals led by Fred Shih of ...

If you’ve ever sat down at a pub to a plate of really good fish and chips—the kind in which the fish stays tender and juicy but the crust is supercrisp—odds are that the cook used beer as the main ...