Fish stock, or "fumetto di pesce"—like the Italians say—is this secret ingredient that really brings seafood dishes to life ...

Say “bouillabaisse” to a knowledgeable cook and you’re likely to hear, “We can’t make that here. We don’t have the right fish.” French food purists will tell you you need rascasse, that ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I don’t really believe in fried rice recipes. To me, fried rice is meant to be an empty canvas filled with an ...