Enjoy the smoky aroma of fire-cooked shrimp, fish, oysters, and other fruits of the sea before grilling season ends.

This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. Los Angeles Campus President Lachlan Sands, whose restaurant ...

Follow this expert chef's simple steps for succulent, lemon-infused whole grilled fish. It’s easy enough for weeknight dishes, but it’s company-worthy, too. Dave Pasternack is a James Beard ...

To thaw or not to thaw? That's the question when it comes to grilling seafood. And if you ask our expert, grilling frozen seafood is a big mistake.

For crispy skin; smoky flavor; and tender, moist texture, one technique stood out from the rest. Erin Merhar is a creative entrepreneur and food stylist with over a decade of experience developing ...

Use the grill for kabobs, sandwiches, vegetables, salmon, and peaches across summer meals, cookout tables, and casual dinner ...