Defrosting fish isn't actually always a must. According to the experts, frozen filets could provide you with better textures, ...

Betsy Andrews is an award-winning journalist with more than two decades of experience covering food, drink, and travel. She is also a poet. Her books include New Jersey and The Bottom. Expertise: food ...

You can't cook all salmon the same way. Wild salmon is lean, firm, and prone to overcooking, so it thrives with gentler methods like poaching or low-temperature roasting. Farmed salmon is richer, ...

One of the best ways to discover seafood is to get adventurous at home! Follow along with Chef Matthew Ona of the Culinary ...

Don’t be afraid of shortcuts in the kitchen.

Chef Bennett learned just two weeks ago he would compete at the World Food Championships — but with a restaurant full of rare ...

Adventure and communion with nature, the certainty of sourcing the freshest ingredients possible, the thrill of the chase, and the tales you get to tell afterward — there are many reasons to cook your ...