Tuna sashimi has a unique aura. It looks deceptively simple on the plate, but behind those ruby slices lies a craft that rewards steady hands, chilled nerves, and a kitchen that smells faintly of ...

Cook, an executive sushi chef at N.Y.C's Morimoto restaurant, pools his talents with Elliot, a chef turned marketing executive, to create this wonderfully practical guide. Many home chefs love eating ...

From sushi and sashimi (Japan) to poke bowls (Hawaii) and ceviche (Peru), consumption of raw or undercooked fish and other seafood is becoming increasingly popular. Appealing as such dishes can be, ...