seafood

Javier Wong laver den måske bedste ceviche i Peru. Nogle kalder ham endda for "the godfather of ceviche." I den her video viser han, hvordan han laver sin latterligt simple, men helt perfekte, opskrift.

The chef takes us out for a wild night in the city, starting with gin and tonics and devolving into stuntman shots.

In this episode of How-to, Gabriel Pryce—head chef at Rita's in easy London—teaches us how to make three chili squid.

David Kuo—chef and owner of Mar Vista, CA’s Status Kuo—shows us how to make an impressive salmon tartine.

Irene has the unusual privilege of eating the animal with the largest penis relative to body size: the goose barnacle, or Devil’s Finger.

Rapper Riff Raff is on tour—and is set on fueling his body the right way.

Our correspondent Sydney Chun heads to Jongno Octopus in Seoul to try the controversial practice of eating live octopus.

Chef Michael Teich of The Wallace in Culver City, California, teaches us how to make a seared scallop dish that is simple to make.