Why It Works Patting the pickle slices dry before battering helps build a less fragile coating that won’t fall off…
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Why It Works Thin-cut pork chops will be just cooked through at the same time that the breading is browned…
Read More »Max Fried‘s Yankees spring training debut arrived, Cody Bellinger and Anthony Volpe each had two hits, and Dominic Smith‘s roster…
Read More »Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Fried…
Read More »"Food Wars" hosts Harry Kersh and Joe Avella travel across New Orleans to find the best fried chicken in the…
Read More »Floating just below the southern tip of India, Sri Lanka is a stunningly verdant island cloaked in jungles. Roads lace…
Read More »Why It Works Halving the okra lengthwise or slicing it into coins (your choice!) creates a craggy surface for the…
Read More »Why It Works A blend of corn flour, cornmeal, and flour creates a coating that becomes shatteringly crisp when fried…
Read More »Why It Works Using Double Stuf Oreos instead of regular Oreos ensures a pleasant chew and recognizable filling layer in…
Read More »Why It Works Simmering the dried cod in water guarantees that it won’t be too salty and softens it enough…
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