Deep‐fat frying remains one of the most prevalent culinary techniques globally, combining rapid high‐temperature cooking with complex physico‐chemical transformations in food. This process not only ...

Deep fried food gets a bad rap. The image of a plate of fried chicken swimming in fat or a flabby portion of undercooked fish can put even the most enthusiastic cook -- not to mention, eater -- off.

When it comes to frying safely at home, less oil means fewer risks and that's why the pan usually beats the fryer.