The thin, consistent slicing is another detail that makes it shine. Anyone who's tried to slice their own cured salmon knows ...

Join us as we take a culinary journey to find the ultimate sous vide salmon temperature. From meltingly soft to perfectly ...

Tossing a couple of salty, saline anchovies into a pan of salmon or hake fillets is an easy move to bring out a deep umami ...

Pizza toppings can be a controversial subject, with many clashing opinions about what goes on a pie. We're here to tell you ...

Learn how to turn your homemade salmon into a restaurant-worthy dish with one simple secret ingredient. This trick will not ...

Unlike a lot of Trader Joe’s frozen food, there’s noticeable flavor here: Lemongrass! Ginger! The texture can vary depending ...

Salting Method: Dry salting is always the better choice. It preserves the salmon's natural flavor and texture. On the other ...

Michelin’s three-star roster includes just five NYC restaurants, among them Per Se. The Times’ Pete Wells famously chopped it ...

For the seafood lover in your life or the person who just doesn’t need more things, a special order of oysters, lobster-roll ...

When preparing Norwegian Fjord Trout, you should remember that it is more fragile towards higher temperatures compared to ...