Like we said, vegetable oil is best for frying, and while, yes, technically any oil derived from a plant can be called “vegetable” oil, we’re referring to the vegetable oil that says it on the bottle.

Choosing the right oil makes all the difference between latkes that are golden and savory and ones that end up oily and rancid. Using schmaltz, aka rendered chicken fat, is the traditional way to fry ...

Frying oil disposal methods are a hot topic, but we have another suggestion: Stop throwing it out and start saving it to reuse. Here's how to preserve it.

You can reuse frying oil several times—if you clean it, store it correctly, and know when to toss it. Deep-frying at home isn't the cost- or labor-intensive technique it's made out to be, as long as ...

To prevent oil splattering while frying, ensure ingredients are dry, avoid overcrowding the pan, maintain medium-high oil temperature, add a pinch of salt or flour, use a splatter guard, and turn off ...