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

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).

Anajak Thai chef-owner Justin Pichetrungsi batters and fries sliced bananas to ultimate crispiness. Eat them on their own as a snack or dessert. Or add them to his ice cream sundaes with Thai tea ...

The only thing better than an Oreo is one that is deep fried! The crispy batter and sweet dusting of sugar make these classic sandwich cookies even more delicious. Technique tip: Be sure to have a ...