Tempura is one of the best-known Japanese dishes. But for most of us, it’s a restaurant dish, not a homemade treat. You might be surprised to learn how easy it is to make authentic Japanese shrimp ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. What’s a fool-proof way to make almost ...

Most of us have had tempura. It’s the name given in Japan to usually fish or vegetables deep fried in a thin batter. According to the Oxford Companion to Food, it is one of the most important and ...

Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world. Even in America’s smallest towns, food lovers are exploring ...

Tempura made its debut in Nagasaki in the 16th century when the Portuguese brought over the practice of coating food in batter to fry it in oil, a simple technique that changed Japan's food history ...

Nothing is better than fresh-from-the-dirt asparagus, and we're entering into the season now. I don't do much with those babies; just a 10 second blanch and a squeeze of lemon. That's it. That's the ...

That’s one of the questions home cooks ask me most often at this time of year. They’re tired of cooking yet another big sit-down dinner; tired of putting out huge buffet spreads of the usual hors ...

It’s farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to ...