If you've ever eaten a seafood dish at a restaurant and then tried to replicate it at home, only to find it's not as good, the secret ingredient you're probably missing is homemade fish stock. Dishes ...

Tanya Edwards is an award-winning journalist, writer, and editor living in New England. A contributor to Eater since 2022, she’s been in food media for over a decade. As someone who lives in a small ...

Penang’s street food scene is explored through a seafood-focused stop built around a bowl of shrimp noodles priced at $6. The ...

Tom Yum Goong is Thailand’s iconic spicy and sour soup with shrimp, fragrant herbs, chili heat, and bright citrus notes in every spoonful.

Crudo e Nudo chef Brian Bornemann makes an aromatic shrimp stock to bolster the seafood flavor of pasta sauces, soups and more. But home cooks can also make this flavorful, shrimpy stock; simply ...