Tempura is a Japanese style of lightly battering ingredients—most often seafood and vegetables—and cooking them quickly in ...

All restaurants, and their menus, evolve over time, just as their chefs do. Any serious chef working today is constantly bombarded by information and inspiration — from traveling, from reading ...

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 ...

If you abide by a plant-based diet, that doesn't mean that you shouldn't be able to enjoy a tempura dish. But can tempura ...

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 ...

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 ...

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 ...