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By Alex Van Buren
September 27, 2016

If you’re fry-o-phobic, you’re not alone. The sputtering oil, the scalding temperatures, the lingering smell—they can be enough to intimidate even experienced cooks. But we’d hate for a case of the nerves to stand between you and a celebratory plate of potato pancakes, some homemade donuts, or fried chicken. That’s why we asked J. Kenji López-Alt—whose brilliant new cookbook The Food Lab: Better Home Cooking Through Science, contains an entire chapter on the subject—to share some of his top tricks for a better, neater, tastier fry. Here’s everything we learned:

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