Due to the high cost of certification, eight major salmon buyers in Alaska (accounting for 72% of the market) are declining to renew their support for the Marine Stewardship Council's sustainable seafood certification beyond October 2012, when the current certification ends. This move, should it hold fast, essentially renders the certification worthless. More

If you've checked out the seafood selection at your local Target or Walmart lately, you may have noticed a growing number of packages with a blue Marine Stewardship Council label, which indicates the seafood is from a certified sustainable fishery.

But what exactly does that label mean? More

One night last December, tucked into a caramel-colored wood booth with a view of the wood-burning oven, I ate my first meal at Chez Panisse. Not only was it memorable for being my first taste of the farm-to-table restaurant that has influenced much of what I cook, it was also my first time eating with a very special group of people: six of my fellow writers for The Kitchn, most of whom I had never met in person before.

The meal had many highlights, not all of them easy to reproduce. How do you write a recipe for a perfect Fuyu persimmon served whole with a knife in a small footed copper bowl? But one stand-out dish — an unassuming plate of battered and fried rockfish with a side of gingery cabbage — I knew I could try at home. More

My boyfriend (wait, make that fiancé!) recently made a special request. He asked to purchase a wok, in the event that it remain exclusively his. I can be a bit territorial in the kitchen, but I was happy to release my tight grasp in the name of good food love. More

Q: I'm looking for a good source for squid ink. I've found it on Amazon, but shipping is in the $60 range!

I live in Chicago, one of the best food cities in the country; surely there is a local source where I can find this ingredient! Can you or your readers help me out?

Sent by Andrea More

Fresh or frozen? Farmed or wild-caught? Domestic or imported? Shrimp is a staple ingredient for many of our favorite quick weeknight meals, so let's set a few things straight. More

Q: Instead of a Thanksgiving turkey and all the sides that accompany the turkey, my family (through my own suggestion) is going to do a fish fry.

However, I am having trouble developing a menu. There are obvious choices but I wanted some opinions.

Sent by Lynn More

Of all the unexpected East-meets-West flavor mash-ups found in Japanese cooking, one of my favorites is mentaiko pasta. Butter or cream, spaghetti and...spicy pickled fish roe? If you're brave enough to give it a try, this quick dish could be your newest weeknight dinner staple. More

Q: My mom came to visit and left a 7 ounce package of artificial crab meat in my fridge when she left.

I've never used this ingredient before and I was wondering what I can do with it? Any relatively easy recipes with such a small amount?

Sent by Elizabeth More

Q: Does anyone have a recommendation for a good, and affordable, mail-order sushi company?

I've relocated to a sushi-less area (SAD!) and am desperately craving seaweed salad and tuna sashimi!!

Sent by Kari More