If you want to cook fish, but you don't have a thermometer handy to know when to pull it, you might be tempted to use the ...

I used to think ceviche was just raw fish sitting in lime juice until something pretty amazing happened in my kitchen. This traditional Latin American technique literally transforms seafood without ...

Dry-brining fillets‌ works wonders, making cooking a breeze and yielding unforgettably succulent results. By J. Kenji López-Alt The process of resting salted poultry, steaks or chops in the fridge ...

The right blend of salt, oil, seasonings and acid can boost the flavor of meat, fish, and vegetables — and even double as a sauce or dressing. A native New Yorker of Mexican heritage, Diana Perez has ...