Whether it’s a steaming bowl of grits or a stack of tender waffles, sometimes all you want is breakfast—even if it’s past sunset. These 12 morning meals hit the spot any time of day....

A new harvesting procedure keeps fish alive during caviar extraction—and it may help bring sturgeon back from the brink of extinction.

Most of us know the jet-black substance from its presence in tasteless dried pastas. So what’s its appeal?

From fried Cuban sandwiches to simmered Korean tofu to lemony Provençal linguine, the recipes in this issue take their inspiration from all over the map. Here are our editors’ ten top picks....

A promising idea called “catch shares” may be the solution to dwindling fish stocks and cutthroat competition among fishermen.

In Japan, sustainable seafood is finally becoming more widely available. Most consumers, however, are still in the dark about it.

Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course. ...

Wild salmon from Alaska has been one of the most sustainable seafood choices out there—but that’s about to change.

This Lowcountry-style dinner—shrimp with saucy black-eyed peas and smoky bacon—is worthy of a glass of sweet tea.

Dotted with bits of vegetables and seafood or meat, savory pancakes are both a popular side dish on the Korean dinner table and a beloved street-food snack.