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 ...

Tempura is a Japanese batter made of flour, water, and egg that fries into crispy perfection. What makes the batter stand out against other fry coatings is its lightness; when done right, it's not ...

At tempura restaurants, the chef fries the ingredients at a steady pace and places each piece in front of you as soon as it’s done so that it is hot and crisp. At home, though, that process doesn’t ...

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 ...

Editor's note: Last week, The Chronicle began "A Passion for Cooking," personal accounts by some of the Bay Area's leading chefs about why they cook and how their ethnic roots have influenced their ...

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 ...

Apparently, long cooking chopsticks aren’t always necessary when cooking deep-fried tempura morsels. Japanese Twitter user @Yuku1991 recently let the world know about his favorite restaurant, a ...