Researchers at the University of Illinois Urbana-Champaign say a small shift in how fries are cooked could make a big difference — without messing with what makes them so good.

A new study suggests that combining microwave heating with traditional frying could reduce oil absorption in foods like French fries while maintaining crispness. Fried foods are widely enjoyed, but ...

Add Yahoo as a preferred source to see more of our stories on Google. A combo microwave and air fryer method tied with deep-frying for best overall texture — deeply browned, audibly crunchy, and ...

Scientists developed a microwave frying method that keeps French fries crispy while reducing the amount of oil absorbed during cooking.