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Ever wonder why restaurant french fries are so much crispier than the ones you make at home? The secret has to do with the oil in which they are fried.| The Spruce Eats
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Learn how to substitute cornstarch with flour, and how to substitute flour for cornstarch, and what other ingredients will work in place of cornstarch whether thickening sauces, deep frying, or baking.| The Spruce Eats
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The Maillard reaction is a culinary phenomenon that occurs when the amino acids in protein are heated, producing complex flavors, aromas and browning.| The Spruce Eats
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There are several ways to properly dispose of cooking oil, none of which include dumping it down the drain.| The Spruce Eats
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With so many types of oil available, choosing the best oil for deep-frying can be overwhelming. We factor in all the variables to come up with the best one.| The Spruce Eats