Why are floating mussels to be discarded before cooking? [more inside]
posted on Aug 29, 2008 - 8 answers

Help learn to like (or at least tolerate) fish! Recipes needed. [more inside]
posted on Apr 7, 2008 - 34 answers

Does imitation crab meat actually taste good and what can I do with it? [more inside]
posted on May 26, 2007 - 30 answers

I'd love to add more fish to my diet. But I can't afford salmon or tuna steaks or swordfish or any of that yuppie crap. I happen to live near a decent fish market. They sell all kinds of cheaper fish: spots and chubbs and mackerels and whatnot. Tell me about those. How do I pick 'em? How do I cook 'em? Which ones are the tastiest? Which are the best bargain?
posted on Jan 16, 2006 - 26 answers

Why are you supposed to soak soft shell crabs in milk before cooking them? Most of the recipes I've found call for this, but none say why. None of the cookbooks I've consulting (including On Food and Cooking and the CIA Professional Chef) have an answer.
posted on May 12, 2005 - 14 answers