Slice the siphon (that’s the strange protruding part) thin for sashimi that tastes like ocean candy. The body meat works ...

It’s just after noon on a steamy Saturday in July and the lunch rush at Woodman’s has begun. The line is out the door, and ...

Extinct clam-like species used fine bristly feelers to ensure space between themselves and aid filter feeding across seabed, ...

From Kennebunkport to Lincolnville, pizza making to cider tasting, kids to grownups to workmates, local cooking classes cover ...

At one of the most renowned lobster shacks — and across the country — the star dish just keeps getting more popular.

These pillowy-soft Chinese Steamed "Bao Buns" (also known as lotus leaf buns [荷叶包]) are shaped like a folded clam shell and are the perfect vehicle for filling with flavorful meats and veggies. Why ...

New Jersey’s food scene is more than Taylor ham and diners—it’s a sprawling, street-level fusion born from generations of immigrants, its geography, and its ...

Hemenway's restaurant, a groundbreaking seafood establishment, opened in Providence in 1985. Located in a former bank ...

Olympia oysters, whose native range runs from Baja California to southern Alaska, are being enlisted as ecological engineers ...

O ral history holds that this dish was created in honor of the Portuguese poet Bulhão Pato, who lived during the 1800s. It is simple and flavorful and makes a great appetizer. Cilantro is traditional, ...

In the land of green smoothies and avocado toast, there exists a seafood sanctuary where the humble fish and chips reign supreme, wrapped in newspaper-lined baskets rather than Instagram filters.

Beyond oysters and steamers, the raw bar offers additional treasures – littleneck clams, jumbo shrimp cocktail, and when in season, stone crab claws that crack open to reveal sweet, delicate meat that ...