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

Great article about deep-frying in this month’s Food Arts by Chris Young (co-author of Modernist Cuisine:The Art and Science of Cooking and head of The Fat Duck Experimental Kitchen for five years).

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