Q: My husband and I went to the Saltgrass Steak House in San Antonio, TX, in May. Their side dish of scampi rice was incredible. Does anyone have a recipe?

Sent by Gigi More

Q: I am going to be staying in a small fishing village in Mexico for one week. I will get to purchase fresh fish daily directly from the fishermen and grill them. I want to bring some good spices with me on this trip. What would you recommend, either individual spices or some blends?

Sent by KT More

Cooking for my family during a holiday visit to Seattle, I came up with this chowder as a light yet comforting weeknight dinner to give us a break from the rich holiday meals we had been eating. The broth skips the usual milk or cream and is instead thickened by pureeing cooked potatoes and aromatics into a creamy, flavorful base studded with chunks of mild white fish and soft vegetables. Warm, satisfying and not too heavy, this dairy-free soup is the perfect meal for a chilly January evening. More

If you've ever cooked salmon, you've probably noticed an unappetizing white, chunky foam appear on the surface of the fish. It's called albumin and the folks at America's Test Kitchen recently shared some insight on how it forms and what you can do to minimize it. More

Q: I am looking for a smoker to make smoked salmon and have no idea where to start. I'd like to cold-smoke the salmon Norwegian-style. Can you help? It's smoked salmon season in my home!

Sent by Paige More

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