Alaskan halibut has no rival — it tastes mild and slightly sweet with a creamy, satisfyingly meaty texture. It works well on the grill, in a pan, under the broiler, in the fryer, smoker or steamer. It ...

CHICAGO (WLS) -- It's Thursday so that means we're cooking up a storm and today we are cooking California fresh. The Oakville in the Fulton Market District and it's kind of like being in Napa with ...

Perhaps my family’s most diligent fisherman is my Aunt Barbara, my father’s older sister, one of nine O’Malley kids, who still lives in the house where they all grew up on 10th Avenue and Cordova ...

In this week’s Chef and Tell interview, Mark Monette, the executive chef/partner of the Flagstaff House, sounds off on sharing kitchen space with Thomas Keller, turning fifty and doing double duty at ...

Chef Pyet DeSpain and her sous chef Gabby journey to Hydaburg, Alaska—home to the Haida. In Haida Country on Alaska’s Prince of Wales Island, Chef Pyet DeSpain fishes for giant halibut, witnesses a ...

A historic coastal restaurant in Alaska is a hidden gem for wild-caught seafood, serving fresh local fish with unforgettable waterfront views.

While in Anchorage, Alaska, last week, I tasted several seafood bisques in the most renowned restaurants (especially the Seven Glaciers restaurant at the Alyeska ski resort), which inspired me to ...

I try to cook fish regularly, partly because I enjoy it and partly because it’s one of the simplest ways to eat well. But in ...

On March 19, wild Alaska halibut and sablefish, also known as black cod, began making its way into home kitchens, restaurants and retailers nationwide with the start of wild Alaska halibut and ...

Deep sea fishing meets coastal foraging in this epic Alaskan trip—halibut, crab, and clams cooked fresh in the wild.