Terri Ciccone is Eater’s Deputy Director of Audience Development. She has helped shape social, video, and newsletter content strategy around everything Eater audiences love — food, dining, restaurant ...

The stinging chiles, bright lemongrass and tart zing typically found in tom yum soup are reimagined as a luxurious sauce for seafood, served over grilled colossal river prawns. It’s part of Thitid ...

Forbes contributors publish independent expert analyses and insights. GrrlScientist writes about evolution, ecology, behavior and health. The African river prawn, Macrobrachium vollenhovenii, is a ...

Berkeley -- Before bite-sized crustaceans like crayfish, shrimp and prawns land on our dinner plates, they first have to get fat themselves -- and it turns out they relish the freshwater snails that ...

River prawns, like this Macrobrachium prawn raised in a local hatchery in the Senegal River basin, can consume a dozen or more snails per day. A team led by University of California, Berkeley, ...

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