J. Kenji López-Alt

If you want the crispiest, crunchiest deep-fried foods, fry, fry again. Ever since man first dropped a chipped potato into a vat of hot oil, we've been chasing that perfect crunch. Not just for potatoes, but for virtually all fried foods. Fried chicken. Hush puppies. Tempura. Korean fried chicken. C

How I Get My Four-Year-Old to Eat Zucchini (and Love It) I did not like zucchini as a kid. But my four-year-old, Wombat—despite his general aversion to green vegetables—requests it these days. The difference? I grew up thinking of zucchini as a bland, watery vegetable that turns to mush no matter wh