The two — in collaboration with the ocean food advocacy nonprofit Fed by Blue — have combined for “The Blue Food Cookbook: ...

Millions of Americans around the country are kicking off the grilling season, beginning with National Barbecue Day on May 16. Grilling could appear to be challenging for those with limited cooking ...

Japanese chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, demonstrates how he butchers an entire kampachi and transforms it into six varied dishes. [Yuji] Hi, I'm Yuji Haraguchi. Today ...

Kohaku represents the culmination of Chef Takashi Taniguchi's decade-long dream of opening a restaurant in Malaysia.

This meal could end in disaster - or deliciousness. In Japan, fugu (pufferfish) is a deadly delicacy prepared by licensed ...

If the North Shore gets more Japanese restaurants, I'm going to start referring to it as "Tokyoville." I know it's an overzealous stretch. Los Angeles has a Little Tokyo neighborhood — one of the ...

All is quiet at 10:30 a.m. on a Thursday in Shibuya, Tokyo’s famous commercial district. In an alleyway just steps from one of the busiest train stations in the world, a short line of tourists huddles ...