Beef tenderloin is a popular choice for many holiday meals. Here's what to know about roasting the tenderloin to perfection.

Like most Italian American food traditions, there’s usually way too much food, an epic celebration of cooking.

Cooking scallops at home is easier than most people realize—especially when you start with high-quality seafood. With the right heat and a few fresh ingredients, you can turn 4 jumbo scallops into a ...

You know chef Geoffrey Zakarian. The long-time Food Network staple, Iron Chef, and restaurateur has been passing judgement on "Chopped" for years and dishing out tips and tricks on "The Kitchen" for ...

Fans of ahi tuna will love this rendition of a sesame-seared ahi tuna burger, which features wasabi mayo and a tangy coleslaw as ... What to know about the controversial ‘Arctic Frost’ provision ...

You know that feeling when you stumble upon a place that looks like it has no business serving food that makes you want to weep with joy? That’s Ernie’s on Gull Lake for you – a lakeside gem in East ...

LAKE CHARLES, La. (KPLC) - This morning, Chef Chad Jackson and Lauren May with the SOWELA Culinary Arts Program joined us to show us how to make a marinated and seared tuna, English pea and sunchoke ...

We're fortunate that fresh tuna (mostly bluefin, but also yellowfin and bigeye) is available in our waters through the end of the year. Seared tuna steak, sliced and served on salad greens, is a ...

One way to prove there are two types of people in the world is by asking strangers their thoughts on canned tuna. Thanks to its pungent odor—it’s impossible not to notice when someone’s eating a tuna ...

You may be familiar with scallops as the buttery, cylindrical pucks of sweet, fishy goodness on which only a restaurant can achieve a crusty sear. But, we promise, you can do the same at home, as long ...

Blues-rock duo Hot Tuna looks to bring soulful sound to the Bing Crosby Theater. Hot Tuna was founded in San Francisco in 1969 and has seen many members come and go over the decades but has always ...