Deep fried food gets a bad rap. The image of a plate of fried chicken swimming in fat or a flabby portion of undercooked fish can put even the most enthusiastic cook -- not to mention, eater -- off.

Deep‐fat frying remains one of the most prevalent culinary techniques globally, combining rapid high‐temperature cooking with complex physico‐chemical transformations in food. This process not only ...

Cooking even very fatty food in an air fryer produces fewer airborne particles than other forms of frying, according to a new study from the University of Birmingham. A paper published in the American ...