Fat 101 The Science of High-Heat Cooking

I wanted to audit the structural integrity of high-heat cooking fats. Most viral cooking hacks completely ignore kitchen ...

Why Your Air-Fried Eggplant Is Soggy—And The Science-Backed Fix That Works

Eggplant is tricky. Too much moisture. I wanted to find a framework that delivers actual structural integrity without ...
Food & Wine

Air-Frying vs. Deep-Frying: How They Compare in Calories, Fat, and Flavor

Air-frying uses far less oil than deep- or shallow-frying — but how much does that really change the nutritional content of your food? Here’s what dietitians say. Lisa Valente is a registered ...
Food & Wine

Fear of Frying? These 5 Golden Rules Deliver Crispy Results Every Time

Whether you’re deep-frying onion rings or pan-frying cutlets, frying at home can be intimidating — but it doesn’t have to be. Cheryl Slocum is a James Beard Award-winning food writer, editor, and ...