Ideally, to make lox (cured salmon), you need salmon belly, writes Cathy Barrow in "Bagels, Schmears, and a Nice Piece of Fish," "but I'll cure any part of the salmon I'm given. If it's a thinner tail ...

We may receive a commission on purchases made from links. Cooking methods for seafood are as diverse as the countless types of fish in the ocean. And while grilling, pan-frying, and poaching are ...

Michigan’s Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...