Whether you're using a deep fryer, a stock pot, or just a sauce pan, there are many ways to fry up your food. However, there might be some question as to the exact differences between certain methods.

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...

Whether you’re deep-frying onion rings or pan-frying cutlets, frying at home can be intimidating — but it doesn’t have to be. Cheryl Slocum is a James Beard Award-winning food writer, editor, and ...

Discover the secrets of perfect frying. Pan frying offers control and browning without heaviness. Deep frying delivers ...

Grilling offers smoky flavor and lower fat but risks moisture loss, ideal for marinated or fatty foods. Pan frying retains moisture better, creating a crispy crust with a tender interior, suited for ...

Using firm fish varieties that hold together well during cooking is crucial. Examples include kingfish (surmai), pomfret, rohu, katla, tilapia, catfish, cod, or haddock. Avoid overly delicate or thin ...