I looked for a thread on this topic, but was unable to find one. What are the rules of thumb for saving and reusing deep frying oil? I don’t remember the source, but I read once... from a source I apparently trusted... that...

What sort of oil to use, and what to do with it when you’re done.

Fill 'em, fry 'em, and fight to get your fill.

Our rub-and-fry keeps the turkey from getting dry.

Dusted in paprika for a smoky, crunchy snack.

Cornmeal adds crunch to this pan-fried fish, while rémoulade spices things up.

Salty, crunchy corn chips that are begging to be dunked in salsa or topped with cheese for homemade nachos.

This quick sauté puts a new spin on sprouts.

CHOW reviews two great pieces of deep-frying equipment for the home chef.

Ten steps to Thanksgiving satisfaction.

Hold the ketchup and try one of these twists on the old familiar french fry.

Lightly fried flour tortilla chips sprinkled with cinnamon and sugar.

These small Italian rice croquettes are perfect party appetizers.

Crispy and sweet like a churro, with the custardy interior of French toast.

Be your own Colonel.