No matter the recipe, the key to preparing frozen lobster is to always thaw the seafood before you cook it, according to one ...

To learn the ins and outs of the best way to cook lobster tails, we spoke with Michael Chavez, kitchen development manager at ...

Lobsterfest is sort of like a shellfish lover’s Christmas. Fans flock to the chain restaurant nearest them to sink their ...

A local caterer with four decades of experience is making the most of St. Patrick’s Day by cooking and celebrating for several days.

A hot culinary scene is taking shape in Canada’s lobster and herring capital, New Brunswick, a province settled by Acadians ...

Founded in 2013, RAW:almond brings international and local chefs together for tasting-menu dinners at temporary structures ...

Do you know what’s in season right now? There are mussels, hake, gurnard, red mullet (which most people associate with summer ...

Now, a quarter-of-a-century later, Willy Ventura Diaz and his brother Edgar Diaz, are planning to open their second food ...

We speak to chefs Vaughan Mabee and Tomos Parry, who are bringing their flame-kissed food to the Melbourne Food & Wine ...

The year of Michelin honors is officially under way. The dining world’s prestigious Michelin Guide on Wednesday named 15 ...

Here are the Bay Area's newest Michelin Guide restaurants, whose work ranges from new Southern to Cantonese cuisine.

Take a day trip out of Vancouver to the fishing village of Steveston, where you can buy and eat some of Canada's best seafood ...