With wild fish harder to catch, what is served up is often little better than swimming tofu.

A key to creating elegant food quickly is to try combining ingredients in new or at least uncommon ways — like fish fillets encased in thin-sliced prosciutto.

The best of the food at this restaurant transports a diner to Nice, where Alain Allegretti, the chef and principal owner, was born.

Three environmental groups have issued pocket guides to sushi, listing seafood according to sustainability.

Labeling laws that are supposed to tell shoppers whether their tomatoes, apples or chicken are homegrown or imported have taken effect.

A glistening fish covered in julienne ginger root and scallions makes a perfect weeknight dinner.

As New York trudges into fall and winter, three restaurants are assembling fish tacos that evoke memories of warm sand.

Pimentón, made from a red pepper similar to that used to make paprika, is among the best examples of how appealing the addition of smoke can be.

There are only two Cambodian restaurants in New York City: a relocated Cambodian Cuisine and a revived Kampuchea.

With new tests, students found that restaurants and markets often misidentified fish, sometimes as more expensive species.