Get your sea legs with buttery lobster rolls, soul-warming shrimp jambalaya, sushi and even whole grilled fish.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Can it about canned clams and their cwality!
Never overcook your salmon again.
A lightly spicy and flavorful sauce made from tomatoes, tuna, and dried mushrooms.
It'll be hard not to put this sauce in and on everything.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
Forget the cork, just give the octopus the time it needs.
Unlikely ingredients combine for an unforgettable pasta
A salmon rice bowl doesn't have to take long to prepare.
A descendant of paella, with all the global flair of New Orleans mixed in.
A 15-minute French classic made with fresh, inexpensive ingredients.
Spicy harissa paired with bitter and hoppy beer make the ultimate broiled shrimp.
One of the easiest, least messy, fastest ways to cook salmon.
Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor.
Tender, buttery, and meaty halibut for dinner.
A light yet flavorful pasta infused with briny clams, garlic, white wine, and chili flakes.
A fresh and simple pasta in which uni (sea urchin) takes center stage.
You can make a full meal out of this creamy version of Tom Yam Kung.
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.
Scared to make fish stock? Don't be: Under water, the fish don't stink.
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!
Grilling a whole fish is almost as easy as roasting it, and even more delicious.
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.
Pile your bagel high.