There’s more to high-end edibles than lobster and foie gras: See what exorbitant ingredients Elizabeth Gunnison unearthed, and learn what’s behind the luxury pricing...

Footprints, offsets, and conversion factors: The jargon of sustainability can confuse even the most environmentally sensitive among us, particularly in the supermarket aisles. Here’s a handy...

Germany’s nice and all, but there’s no place like home for greenmarkets, sweet corn, and sea scallops.

Chef John Besh demonstrates an easy method of deboning a flounder while keeping the fish whole. Why would you need to do that? To stuff it with crabmeat and shrimp, of course....

This butter works the best when it’s prepared ahead. I like to use this seasoned butter on just about everything, from pasta to sautéed shrimp.

The heads and shells really make this dish, giving it the deep, nutty flavor you can get only from toasted shrimp shells.

This recipe is at the intersection of the ease of quick pickling and the full-on flavor of a long-fermented kimchi.

I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.