Science: How to Make the Best Crispy Fried Food by Being Smart About Batters
Buy Cook’s Science today: The Science of Good Cooking: We take a closer look at the purpose of batters on fried foods. What do they do, and how do they work? Related Recipe: Thick-Cut Sweet Potato Fries Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine…