Lobster facts may surprise you. These crustaceans were once food for the poor. How did they become a delicacy?
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These days, the oysters on Manhattan power-lunch plates come from far away. But in the city’s early years, plump, fresh oysters were a direct Hudson-River-to-table delicacy.
It was crazily ambitious, but beginning in the 1870s, enterprising federal wildlife officials figured out a way to ship live fish all over the country …by rail.
Many use the terms barbecue and grill interchangeably – but the difference is vast, especially to those who take barbecue seriously.
Chocolate’s history has mirrored the rise of democracy. Once just for the rich, the magic beans are now for everyone.
Mid-Victorians ate well. We moderns have much to learn from their dietary habits.
The chefs of Marseille have strict rules about making this beloved seafood stew, but Gallic discipline can’t overrule American improvisation.
Sockeye salmon spawn by the millions in Alaska’s pristine waters each year, but in the world of animal gatherings, some accumulations dwarf the population of our favorite fish.
Seafood and curry are a natural combination. Learn how to make seafood curry dishes that delight and satisfy.
Come out of your shell and try these adventurous dishes featuring everyone’s favorite crustacean
Sardines are prized seafood in many cultures. Learn how cooks worldwide get big results from little fish.