With its delicate, flaky texture, fish is not an easy thing to cook, no matter the method. Luckily, the 10-minute rule makes ...

1) I’ll use any kind of fish fillets (cod, salmon, halibut) and make sure the filets are patted dry. 2) Dip the fish fillets in flour, egg and then the panko bread crumbs making sure the fish is well ...

In this week's Mad Genius Tips video, F&W's Justin Chapple reveals the easiest way to score and season fish for ultra-flavorful, restaurant-worthy results. After mastering that skill, move on to these ...

When I’ve got a big group of friends coming over for dinner, I’ll usually prepare a roast. Frankly, I’ll do the same thing even if I’m cooking only for our family of four. First, preparing large ...

Every Wednesday night, Bon Appétit food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault. It gets better: If you sign up for our newsletter, ...

Learn the most common fish cuts, from fillets and steaks to collars, cheeks and heads, plus how to cook each one like a pro — ...

Why waste paper cooking fish en papillote? This clever technique delivers similar results that are completely edible. Instructions: Soften the rice wrappers by dabbing them with a damp cloth or ...

Fish and seafood are good for the heart and good for the brain — which is why it’s recommended that adults eat about 8 ounces of it per week, including some fish species higher in omega-3 fats, such ...

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 ...