Deep-frying turns simple ingredients into something hard to resist. Meat stays juicy inside while the exterior locks into a crisp shell. Potatoes soak up heat and fat, delivering crunch followed by ...

For the brine: In a large pot on medium-high heat, add 6 quarts (24 cups) water and the salt, peppercorns, sage, thyme and lemon. Bring to a boil, lower to a simmer and simmer until the salt is ...

I didn’t think I needed a new way to eat deep-fried potatoes. KFC proved I was wrong. It also sold me a whole bucket that I didn’t need. This week, KFC released a revolutionary innovation in crispy ...

It’s hard to stop after eating a single potato chip —and that’s kind of their whole problem. The deep-fried, popular salty ...