Many people have an aversion to eating fish on the bone. If I’m being honest, I’m one of them. As much as I appreciate the skill it takes a good chef to make a whole snapper or seabass—and while I ...

Fish has been a staple in many traditional cuisines across the world, especially in coastal regions. Long before the days of modern kitchen gadgets and market-prepped fillets, communities followed ...

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 ...