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Seriously Asian: Anchovy Stock
Anchovy stock is the Korean counterpart to Japanese dashi. Instead of bonito flakes, anchovies are used as the base for a fish stock that is every bit as savory and packed with umami, only even fishier in flavor given the nature of anchovies.Spice Hunting: Old Bay
Some spices and spice blends have grown to such prominence that it's hard not to associate them with a country's cuisine. To use garam masala is to cook, on some level, Indian. The same for five spice powder and Chinese food. And the same for Old Bay. To eat Old Bay is to eat American.A Sandwich a Day: Dungeness Crab Roll at Fish in Sausalito, CA
I always walk into Fish intending to order something new, but it's impossible to pass up the Dungeness crab roll. The obvious draw is the huge mound of fresh, sweet, local Dungeness crab. Other than a slight scattering of chives, this is unadulterated crab at its most delicious.Video: Farming Siberian Sturgeon For More Than Just Caviar
The Mote Marine Laboratory's Siberian Sturgeon Program in Sarasota, Florida, has spent over a decade developing recirculating aquaculture technology as an eco-friendly and sustainable way to grow farm-raised sturgeon in the United States. In the latest episode of Food Curated, documentarian Liza de Guia gives us a tour of the facility with Program Manager Jim Michaels.The Latest From Seattle's Tom Douglas: Seatown Seabar at Pike Place Market
The best way to warm up for the Seatown Seabar is to first walk through the Pike Place Market. Those photo-opp-worthy displays of fish and pretty produce that inspires Seatown's kitchen will put you in the mood for the ever-changing menu at the latest restaurant from chef Tom Douglas, located on a prime corner across from Seattle's landmark market.The Nasty Bits: Geoduck
Every once in a while I treat myself to geoduck, a hefty clam that sells for a hefty price. Geoduck is often described as ugly or strange, but is it really such an unattractive mollusk? Its appearance is not unsightly so much as it is unfamiliar: a ponderous clam shell from which a firehose kind of siphon protrudes, wrinkled and dark, like an extraterrestrial creature rising from the depths of the earth.The Nasty Bits: Mantis Shrimp
This morning, I saw soft shell crabs stacked neatly in a shallow cardboard box; next to it there was a bin full of less-familiar beauties: large, live, flailing and squirming prawn-like creatures. What were they? And how should I eat them?The Nasty Bits: Periwinkle
I love snails and periwinkles so much, I'm ashamed that it's taken me more than a year to get around to them on this column. Meaty like clams and as sweet as oysters, periwinkles are highly ranked on my list of unappreciated creatures, slightly below sea cucumbers but way ahead of squab (pigeon).Street Food Profiles: Sam's ChowderMobile in San Francisco
It's time for another street food profile. This time we chat with the people behind Sam's ChowderMobile in the Bay Area, possibly the only gourmet seafood truck on the West Coast (or in the nation?). They have a double fryer on the truck for on-the-spot sizzling of fish and chips and fish tacos.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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