an edible spherified cocktail, a cryogenically frozen butterfly, and “1984”, for which diners must gouge out a gelatinous, creamy, salty “iris” made from razor clams, pili nuts from the ...

From Sydney to Washington, D.C., chefs are turning food scraps into flavor, proving that sustainability is both a catalyst for creativity and deliciousness.

April is a month of returns and reinventions and this edition of Just Opened captures the spirit of both. From the storied ...

Sushi options in San Francisco are abundant. There are casual joints with novel-length sushi menus, neighborhood staples that go above and beyond, and extravagant omakase counters perfect for big-deal ...

For the indecisive seafood enthusiast, the Fisherman’s Cioppino presents a treasure trove of oceanic delights—clams, mussels, prawns, halibut, salmon, and calamari swimming in a tomato-fennel broth ...

The popcorn halibut offers bite-sized pieces of wild Alaskan halibut in a light, crispy coating, served with tartar sauce and lemon. It’s the sophisticated, grown-up version of the fish sticks you ...

Following its obligatory Feast of the Seven Fishes on Christmas Eve, Roman’s is serving up clams casino, salumi with gnocco fritto, spaghetti with Maine sea urchin, seafood brodetto, and much more on ...

The UK’s edible insect industry has been left in a state of uncertainty since 2020 due to regulatory deadlock as safety ...

Washington Department of Fish and Wildlife (WDFW) shellfish managers confirmed eight days of razor clam digs on coastal ...