This decadent take on an iconic New Orleans dessert, from Mat & Naddie's Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and brûléed bananas.
Celebrated Japanese chef Tadashi Ono demonstrates how to make the perfect, light and crispy tempura. The secret is in the cake-flour batter, which should be kept cold. In this video, Ono prepares beautifully-fried shrimp and vegetables.
Like other low-fat proteins, shrimp shrink when they're cooked. And when they shrink, shrimp curl up. To keep them flat for use in tempura (see "Light as a Feather"), chefs make several shallow "release" cuts in the shrimp before frying. Here's how it works.