A provocative Brooklyn restaurant has reopened after upgrading its fermentation lab — and brings in its very own provocateur. Honey Badger co-owners and wife-husband duo Fjölla ...

Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. He is an Eat columnist for The New York Times Magazine and writes a weekly column for The ...

The last thing you want to have happen when you cook shrimp is ruin dinner because of a rubbery texture. Try using this cooking method instead.

Scientists have found a way to convert discarded shrimp shells into dense, plastic-like films and objects, a development that could redirect tons of seafood industry waste into a viable substitute for ...