These days we’re pretty familiar with the idea of nose-to-tail eating when it comes to our meat: you don’t get to eat filet mignon without also finding a use for the shin and the liver. With The Whole ...

In Gisborne, New Zealand, I take what’s often thrown away — fish heads and frames — and turn them into a delicious meal. Watch this catch and cook adventure using simple, local ingredients.

There are few things easier to cook than a whole fish. And not only is a whole fish more beautiful to serve than a fillet (once you get past that silly “Eek! It looks like a fish!” reaction -- what ...

Bouillabaisse is the iconic fish stew of Marseilles, France’s legendary port city and home to fishermen for centuries. The origins of the stew are humble: It’s thought to have first been made by ...