Want crispier French fries at home? A simple kitchen trick involves baking soda. Adding baking soda to boiling water alters the potato's surface. This creates a starchier coating for ultimate crunch.

Share on Pinterest New research has found that consuming three or more servings of French fries per week is associated with a 20% increased risk. Kobus Louw/Getty Images Love a side of fries? New ...

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

At Food & Wine, we rarely favor frozen over fresh — but we make an exception for french fries. Most frozen fries are par-cooked (often double-fried) and coated in a thin layer of starch and sugar, ...

National French Fries Day: French fries have long been the sidekick to meals, commonly playing a supporting role next to your burger, chicken wings and soft drink, but not anymore. 11 July is ...

Your new favorite French fries may be at this Italian restaurant in the Arts District. Steve Samson cooks his fries three times to achieve a potato that’s nearly all crunch and a little fluff. These ...

Add Yahoo as a preferred source to see more of our stories on Google. Close up of two women at a McDonald's with a tray of fast food - In Green/Shutterstock Few fast food items are as iconic as the ...

Ronald McDonald is gonna be salty about this list. In a new nationwide ranking from Seating Masters, based on over 40,000 Yelp reviews, one burger chain’s golden spuds are un-fry-gettable, according ...

Charlotte foodies have spoken. In a city-wide search for the tastiest french fries around, a fan-favorite restaurant has come out on top as the golden, crispy champion. More than 50 fast-casual ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. “So, no blonde ...