To chef Andrew Zimmern, cooking is more than putting food on the table. “So many times in our lives, with the majority of our meals we forget the most obvious thing,” he explained, “which is that what ...

NEW YORK (AP) — Andrew Zimmern and Barton Seaver are what you’d call seafood fanatics. Or blue food evangelists. They want us to eat more things from the water, even first thing in the morning.

Fish stock, or "fumetto di pesce"—like the Italians say—is this secret ingredient that really brings seafood dishes to life ...