For crispy skin; smoky flavor; and tender, moist texture, one technique stood out from the rest.

Cooking your fish "en papillote" is a simple way to cook fish and the result is a flavorful, juicy fish. Healthy and tasty, ...

Learn how to make perfectly crispy-skinned pan-seared salmon at home with chef Ed Szymanski in the Bon Appétit Test Kitchen.

Ari Kolender, the chef behind Found Oyster and Queen St., has a new cookbook: “How to Cook the Finest Things in the Sea.” Try three easy recipes from his book. You’ll be making scallop tostadas and ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...