Tyler Florence cooks up a flavorful turkey by using a deep frying method.
These clam bellies are battered and fried and will melt in your mouth.
Florets from the farm's elderflower bush flavor Josh's delicate fritters.
Emeril gets the story behind CafÃÃÂ© Du Monde's infamous beignets.
Alton takes on the new American tradition of deep-frying the big bird.
Think of these as the Southern version of Italian arancine, or rice balls.
East meets West: Nadia G makes tempura from a jar of Italian giardiniera.
Hot wings get a new flavor with a Miami-inspired sweet-hot glaze.
Perfect onion rings? No problem! Just follow Chuck's simple tips.
Chuck stuffs deep-fried potato skins with delicate fresh crab salad.