How-To Guides

Surface moisture is the enemy of convection cooking. If you throw wet, unseasoned potatoes into an air fryer basket, you will get steamed, soggy results every time. Achieving a deep-fried crunch requires a specific combination of dry ingredients, high-smoke-point oil, and unobstructed airflow. Here is exactly how…

Expert-reviewed content Tested in real homes Updated March 2026 Let’s get straight to it: the ‘one quart per person’ rule you see everywhere is mostly useless. Picking an air fryer size based on that is like choosing a car based on how many cup holders it has.…

Putting a loose sheet of parchment paper in an air fryer is a fast way to start a kitchen fire. The high-velocity fan inside these machines will lift unsecured paper straight into the exposed heating element. But when used correctly—weighed down by food and perforated for airflow—parchment…

Expert-reviewed content Tested in real homes Updated March 2026 That moment of panic is universal. You’re 10 minutes into cooking crispy chicken wings, and suddenly, white smoke starts billowing from your air fryer, threatening to set off every smoke detector in the house. Your first thought might…

Wondering how to preheat an air fryer? It’s the secret to crispy food. We explain why preheating prevents soggy results and how to do it in 3-5 minutes.

Baked-on polymer grease from aerosol cooking sprays is the number one reason air fryer baskets lose their non-stick coating. In our test kitchen, we’ve seen standard PTFE (Teflon) and ceramic finishes degrade in under a month when scrubbed with abrasive pads or run through high-heat dishwasher cycles.…