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.
Never overcook your salmon again.
Tender, buttery, and meaty halibut for dinner.
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.
A descendant of paella, with all the global flair of New Orleans mixed in.
A salmon rice bowl doesn't have to take long to prepare.
Forget the cork, just give the octopus the time it needs.
A 15-minute French classic made with fresh, inexpensive ingredients.
One of the easiest, least messy, fastest ways to cook salmon.
Browned, flavorful, and perfectly cooked.
One pot of simmering broth, tasty homemade shrimp balls, two flavorful dipping sauces, and lots of ideas for what else to cook in the pot.
A crab dip, a gratin, a casserole. Call it what you want—it's delicious.
Crisped over an open flame.
Unlikely ingredients combine for an unforgettable pasta
Firm, meaty, and rare, like tuna should be.
A super-simple Hawaiian raw-fish classic.
Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor.
With a two-zone fire and properly dried and oiled salmon fillets, perfection is possible.
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.
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.
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.
Take you fish for a "swim" with this easy, versatile French poaching technique.
Everything you need to know to host a Chinese hot-pot feast at home.
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.
Pile your bagel high.