Get your sea legs with buttery lobster rolls, soul-warming shrimp jambalaya, sushi and even whole grilled fish.
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Never overcook your salmon again.
Forget the cork, just give the octopus the time it needs.
A 15-minute French classic made with fresh, inexpensive ingredients.
It'll be hard not to put this sauce in and on everything.
A descendant of paella, with all the global flair of New Orleans mixed in.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
A fresh and simple pasta in which uni (sea urchin) takes center stage.
Even better than the fancy canned ones.
Tender, buttery, and meaty halibut for dinner.
A pantry pasta by way of Palermo.
One of the easiest, least messy, fastest ways to cook salmon.
A light but luxurious chowder that highlights the delicate texture of Pacific razor clams.
An easy, creamy, one-pot salmon chowder you can throw together on a weeknight.
All you have to say is bacon bread crumbs.
Crisped over an open flame.
lt makes the perfect Spanish-style snack.
The national dish of Jamaica!
Unlikely ingredients combine for an unforgettable pasta
Enjoy the freshest seafood at home with these variations on ceviche and aguachile.
Fire up the grill with recipes for grilled shrimp, fish, and more.
12 recipes to take canned tuna out of the sad-lunch realm and into your roster of exciting dinner possibilities.
Classic recipes that make crab worth the splurge.
Overcooked seafood is a thing of the past with these sous vide recipes.
Salmon dishes for the people.
They may be shrimpy but these recipes are big on flavor.
A week of menus for vegetable lovers who also eat fish.
What *can't* you eat with salmon? (Hint: almost nothing)
The best way to get started with Iberian tinned fish is to open a can.
The tuna-salad and melted-cheese rules to live by.
Grilling tuna is all about high heat and a quick sear.
The grill makes a meaty swordfish steak seem even meatier.
This Italian fish sauce packs a serious savory punch.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
Bottarga is a versatile pantry staple.
For easy entertaining, bring the raw bar home.
This old-school pan-cooking method is still worth taking for a spin.
Learn your way around quahogs, steamers, razor clams, and more.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
Everything you need to know to prepare tuna sous vide.
Everything you need to know to make salmon with an immersion circulator.
Our tests reveal the best gentle-cooking method.
Say goodbye to mushy, rubbery shrimp with these simple hacks.
Getting crispy pan-roasted fish skin is all about learning to manage heat and moisture.
Shopping for shrimp doesn't have to be hard
These scallops pack a wallop! @thefoodlab shows you the best way to buy and sear 'em.
Everything you need to know to host a Chinese hot-pot feast at home.
Cleaning mussels for a recipe is easier than you think!
So you've finally mastered cooking a whole fish? Good! Here's how to cut and serve that fish for the best presentation.
Everything you need to know to cook lobster with sweet, tender, succulent meat.
With a little practice, you'll be fast enough to open a dozen or two at home.
Pile your bagel high.