As one of our cooks explains, sometimes traditional family recipes—like these meaty Maryland crab cakes—are bought, not made.

A seafood expert offers simple, straightforward advice on how to navigate all the labels and the buzzwords.

Laurent Gras has the skill and, perhaps more importantly, the judgment to find a near-perfect meeting ground of pristine product and chefly invention.

When it comes to choosing fish, restaurants and consumers are taking sustainability more seriously than ever before.

Chef Rick Moonen and coauthor Roy Finamore have drafted a blueprint for minimizing hand-wringing in the store and kitchen and maximizing pleasure at the table.

On the joys of diffusion.

Walking to the Tsukiji fish market was like entering an alternate universe of artisan shops against the more usual backdrop of convenience-store Tokyo.

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Rick Moonen, chef and owner of RM Seafood in Las Vegas and author of Fish Without a Doubt, demonstrates just how easy it is to make ceviche.

Rick Moonen, chef and owner of RM Seafood in Las Vegas and author of Fish Without a Doubt, offers seven easy tips on how to tell when fish is cooked properly.

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