Japanese tempura is the light, airy alternative to Western deep-fried foods. Instead of using heavy batters with breadcrumbs, ...

For those who aren't fond of okra's gooey quality, there are two surefire ways to keep it in check: high-heat cooking and a dose of acid. Executive Editor Karen Shimizu's recipe for okra tempura with ...

That’s one of the questions home cooks ask me most often at this time of year. They’re tired of cooking yet another big sit-down dinner; tired of putting out huge buffet spreads of the usual hors ...

Most of us have had tempura. It’s the name given in Japan to usually fish or vegetables deep fried in a thin batter. According to the Oxford Companion to Food, it is one of the most important and ...

The beauty of this taco is in its flexibility; just about any light-flavored, white-fleshed fish will perform well. It’s the batter that makes or breaks a good fried-fish taco, and this one is dialed ...

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 ...

After all the fried chicken and batter-dipped reubens we polished off at Taste of the Nation on Sunday, we hardly figured tempura would fit into our diets today. But late this morning we found ...