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A coalition of more than 800 members of the U.S. seafood industry have signed a letter opposing a new bill…

Three months after chef Robert Wiedmaier closed Marcel’s in March, not knowing when or if his fine-dining destination would serve…

Start by heating the olive oil in a large skillet over medium heat. Add shrimp, cumin, and garlic - saute…

Baltimore resident Toni Tipton-Martin is accustomed to opening doors for others while breaking down barriers. Recently named editor of Cook’s…

The award-winning pastry chef and author, Antonio Bachour...

In a mixing bowl, combine the egg, garlic, ricotta and mozzarella cheese. Season with salt and pepper - mix well…

When is a crab not a crab? Why, when it’s instead krab, crabstick, "crab," processed crab, crab-fish protein, Japanese crab,…

Growing up in Atlanta in the a half-century ago or so, seafood options were limited. Usually it was frozen, then…

Start by seasoning the Cocktail Claws with salt. Put the flour in a mixing bowl and dredge the Cocktail Claws…

Seafood processors had a lot to deal with this season. “Our biggest challenge in 2020 was safely staffing our plants,”…