We started reading Bon Appétit after Condé Nast began sending it as a sort of sop after Gourmet's demise. In the January issue, Andrew Knowlton addresses sustainable seafood at sushi restaurants, and ...

It’s a little after 1 p.m. on a Wednesday and the new Umi by Hamasaku is buzzing. There’s a multi-generational group of ladies who lunch happily staring down an omakase tower with oysters, shrimp and ...

I know I tend to celebrate the more unique or intriguing local dishes that I find here in the SF Bay Area in my Cortex posts, but today I'm taking a differnt approach. Intead of talking about special ...

In 1950, when tuna usually ended up in sandwiches and casseroles, the worldwide catch totaled an estimated 660,000 tons (600,000 metric tons). Today that annual number has grown to more than 7 million ...