“Eating the shrimp’s digestive tract doesn’t make you sick—as long as you cook it thoroughly,” says Dr. Love. That means steaming, baking, frying, or otherwise preparing it until it reaches 145°F. At ...

Discovery Channel's annual Shark Week has just begun, but the television screen isn't the only place sharks can be found in ...

Tomato, feta, and ouzo make a flavorful marinade for this chilled seafood dish reminiscent of the Greek pan-fried appetizer.

The State Fair is quintessential Wisconsin summer: sunshine, fried delights, cold beer, good music, staring into the soulful ...

We all judge a food by its cover sometimes—these are the dishes people claim to dislike without ever taking a bite.

Gui feels less like a Times Square steakhouse and more like a proving ground for one of New York’s standout Korean chefs: that it happens to be located in one of the city’s most notoriously touristy ...

Foodie reviews VOON, chef Edward Voon’s new fine-casual restaurant in Kennedy Town offering creative takes on popular ...

Hidden along the South Bay coastline, The Bull Pen in Redondo Beach stands as a testament to the timeless appeal of a ...

Farmers giving up black tiger shrimp cultivation amid losses Noni Gopal Baidya, a resident of Sutarkhali union in Dacope, a southwestern coastal upazila under Khulna division, began farming ...

Located in Bucktown in Chicago, IL Opening in Bucktown this month, Class Act + Nightcap will offer a unique perspective on ...

Part of a statewide network run by the Indiana Department of Workforce Development, WorkOne offices help link job seekers and ...

Leave lobster behind! Shrimp has more flavor, more texture and more crunch, so you can level up on the classic summer sandwich.