The timing couldn't have been worse. Hours before I planned to bake a cake, my partner used the oven to broil some mackerel, and the lingering smell? Not exactly complementary to chocolate. Here's how we cleared the odor, plus a few more solutions for fish and other oven smells. More

Salmon is one of the most versatile proteins to work with in the kitchen. It's delicious and universally loved, quite good for you and very easy to prepare. Salmon still retains its fancy and festive reputation, even though it is more readily available these days and can be purchased at a decent price point from most grocery stores. My favorite way to cook salmon is in the oven, very low and slow, with a pan of water for moist heat. Read on for this utterly simple, foolproof way to produce moist, flavorful and luscious salmon fillets.
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Seafood is a healthy and tasty addition to the weekly meal rotation, but finding the best choices for your family and the environment can be complicated and confusing. We're here to make it a little easier, with nine seafood options graded "Best Choice" by the Monterey Bay Aquarium Seafood Watch guide, along with recipes for preparing them. More

Let's talk tuna! A tuna fish sandwich with crunchy pickle relish on whole wheat bread is still one of our favorite quick lunches. But tuna also has some problems, and we worry about everything from how the tuna was caught to BPA in the cans. What kind of canned tuna do you buy? More

This summer Maine has been dealing with a unique problem: a glut of lobsters. A record harvest this year pushed prices the lowest they've been in 30 years, and now the lobster industry, which is Maine's third-largest employer, is launching a full-blown campaign to "rebrand the lobster and convince people to eat more of it," according to Newsweek. More

I could eat deviled eggs for breakfast, lunch, dinner, and snacks in between. These classy, slightly retro deviled eggs, which have a savory hit of smoked trout mixed into the filling, are fine additions to any of those meals, but I especially like them as cocktail-hour appetizers. Layering the irresistible flavor of classic deviled eggs with a beguiling smokiness, they'll be the first to disappear at any party. More

Q: My husband and I just returned from Brittany, France. We dined unbelievably well, but one dish stood out. It was white fish (cod?) cooked in a Camembert cheese sauce. It was heavenly. Any suggestions for similar recipes involving fish with cheese sauce? Thanks!

Sent by Arielle More

Did you know that shrimp are the numero uno shellfish consumed in the United States? Once you consider how often we throw them into quick weeknight dishes and their all-around tastiness, this doesn't seem like such as a huge surprise. Do you often cook with shrimp? More

When I moved to Japan in 2005, I was surprised to discover how utterly simple the food was. The sticky, salty sauces and over-the-top sushi rolls I knew from Japanese restaurants back home were as American as hamburgers and French fries, I realized. Japanese food, and especially Japanese home cooking, was actually subtle, nuanced and basically simple, creating a myriad of dishes with a handful of basic pantry staples and the freshest, tastiest produce and proteins available. This salmon teriyaki is a perfect example — lightly glazed and deeply flavorful, it's made with just four ingredients. More

We've expressed our love for oysters in the past, so it's sobering to read a recent article on NPR's The Salt blog about how climate change is affecting the oyster business, particularly in the Pacific Northwest. Large populations of oyster larvae were dying, and scientists only recently discovered the cause. More