Tempura is a Japanese batter made of flour, water, and egg that fries into crispy perfection. What makes the batter stand out against other fry coatings is its lightness; when done right, it's not ...

I've become enamored with tempura. One of my students, Ethan Huynh, who owns and operates his own restaurant Zen in Houma, gave me some pointers. It's best to use carbonated water (like club soda or ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. What’s a fool-proof way to make almost ...

Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world. Even in America’s smallest towns, food lovers are exploring ...

A set-up shot of fried vegetable tempura in New York. File photo: A set-up shot of fried vegetable tempura in New York, Oct. 15, 2013. The pleasures of deep-fried food are not forbidden for the health ...

Tempura made its debut in Nagasaki in the 16th century when the Portuguese brought over the practice of coating food in batter to fry it in oil, a simple technique that changed Japan's food history ...

Shrimp tempura, with a light and crispy batter on the outside and perfectly cooked shrimp on the inside, is a favorite at ...

I had a dish with these flavors at Jean-George's in New York City. It has been on his menu for many years. The flavor combination is incredible. He pan sears his scallops, and the garnishes are all ...

Note: Striped bass may be substituted for the black bass. Elderflower syrup is available at specialty markets. Green tea powder can be found at Asian and specialty markets. 1. Combine the egg, club ...