Often used to make a fast dashi stock, this special Japanese powder is the simple secret to adding instant umami to any dish.

Seasoning right before cooking will give the exterior a flavorful crust, but won't give the blend enough time to deeply infuse into the meat. For maximum flavor, brining—whether wet or dry—12-48 hours ...

Tatsoi leaves are hard not to love. They grow so easily in a patch of sunny garden, and keep giving after you pick the leaves you need. They were the starting point for this weeknight supper.

Although a panko-crusted or beer-battered deep-fried tuna filet sounds like a seafood dream, it's actually one of the most ...

Salt is a popular cooking mineral, and you see this seasoning choice everywhere. But what does it do for grilled white fish in particular? Salt is extremely effective for tenderizing the flesh of ...

You have to watch the clock like a hawk — cooking seafood is all about timing." To finish things off, Gurrera recommends seasoning your fish with your favorite type of sea salt. Finally ...

The biggest issue with spawning is finding hiding places. In the confines of a tank and unusually high stocking densities of captive fish, fry have nowhere to go to evade big mouths… The fact that ...