First made in the 12th century, surimi was created by Japanese chefs as a way to preserve leftover fish by salting and ...

From sushi to tempura, these are the classic Japanese recipes to master at home. Some are quick and easy—and others take ...

The four-day-a-week, six-month course provides instructions in fish filleting, practical Japanese cooking methods, and ...

Salmon, tuna and mackerel are the most popular fish used in sushi, and each contains plenty of omega-3 fatty acids − ...

Do you know the difference between these cooking techniques: breading, battering, or coating? Each one has a unique application and flavor, so it's important to know how and when to use them to make ...

Au jus is known as the perfect compliment to a French dip sandwich, but is it the same thing as beef broth? Here are the key ...

The neighborhood first caught wind of Tony Foreman ’s plans to open a restaurant on The Avenue more than two years ago, but a serious health issue delayed those plans. Now the restaurateur is back to ...

From a secluded cave to a gilded New York-inspired venue, here are 7 restaurants encapsulating best dining experiences in ...

For Waite, working at Japanese restaurants is what truly shaped his zero-waste ... In the kitchen, the team is constantly brainstorming ways to cook, preserve, upcycle, and repurpose every part of ...

Food historian Annie Gray on her latest book: latest book, The Bookshop, The Draper, The Candlestick Maker: A History of the High Street.

Personal touches, a unique aesthetic and a love of collaboration brings warmth to every gathering. For home cook and cookbook ...