Tempura is a Japanese dish with a long history. It is commonly made with seafood or vegetables coated in a light batter made from a simple mixture of flour, egg, and water, which is then deep-fried.

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 ...

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 ...

In Japanese cooking, tempura is a delicate dish of batter-fried seafood or vegetables. The light and crispy coating on the food gives it a distinguishable and hard-to-resist flavor. Tempura is often ...

3.6-magnitude earthquake shakes Wasatch Front with epicenter near Mountain View Corridor A magnitude 3.6 earthquake shook the Wasatch Front.Its epicenter was reported near SR-201 and Mountain View ...

The Loire Valley - in northwestern France - produces wonderful Chenin Blanc from wine regions that include Jasnieres, Saumur, Montlouis and Vouvray. These crisp, minerally whites show various ...

Removing shrimp tails might be a normal part of your prep when cooking the crustacean, but there are some times when it's actually best to leave them on.