Cook like a pro with Food and Wine Magazine. Spanish restaurateur and avant-garde chef José Andrés makes hearty paella with seafood and blackened rice.
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How To:
Cook a Portuguese cataplana seafood stew
How To:
Remove the vein from a prawn or shrimp
How To:
Make New Orleans shrimp pot pie with Sunny Anderson
How To:
Open an Oyster Properly
How To:
Kill and cook a lobster
How To:
Make a Portuguese Man-of-War recipe with the BBC
How To:
Make delicious shrimp fajitas
How To:
Make authentic Chinese seafood on a sizzling hot plate
How To:
Cook some southern-style snow crab legs
How To:
Crack crab legs and get the meat out in one piece
How To:
Make a delicious shrimp scampi with frozen shrimp
How To:
Prepare and clean fresh snow crab
How To:
Split and clean rock shrimp
How To:
Crack open Alaskan king crab legs
How To:
Poach shrimp properly
How To:
Make grilled lobster
How To:
Make camp fire lobster tails
How To:
Barbecue jumbo shrimp stuffed with crab meat
How To:
Make healthy baked crab cakes with Ellie Krieger
How To:
Make Creole shrimp sausage
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