Restaurants employ professional chefs and line cooks who put most novice home cooks to shame. Even if you fancy yourself somewhat of a decent cook, restaurants use lots of tricks and tips to make ...

The cover image on Eric Ripert’s latest cookbook, “Seafood Simple,” is about as simple as can be. A piece of rosy salmon sits on a white plate on a white surface. The chef’s hands hover on either side ...

Buying fish can be one of the most uncertain moments at a grocery store or market counter. Labels may promise freshness, but ...

In this era of globalization, restaurant menus from New York to San Francisco boast fresh fish with distant origins: blackfin tuna from Tobago, mahi-mahi from Hawaii and black grouper from the Bahamas ...

Years spent answering readers queries have made me aware that many home cooks are intimidated by fish cookery. Some find a solution by repeatedly turning to the same one or two fish dishes. Of course ...

When it comes to great seafood, canned isn’t the first thing that comes to mind. Despite the centuries-old history of canning seafood as a preservation method, consumers are more likely to associate ...

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This advertising content was produced in collaboration between Vox Creative and our sponsor, without involvement from Vox Media editorial staff. At high-end omakase counters and fine dining ...