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:
Make a delicious shrimp scampi with frozen shrimp
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Crack crab legs and get the meat out in one piece
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Make Alaskan king crab cakes with lemon dill sauce
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Crack open Alaskan king crab legs
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Prepare and eat Portuguese style periwinkle snails
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Make seared scallops on a Teppanyaki flattop
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Cook Jumbo Tiger Prawns on the Grill
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Prepare and clean fresh snow crab
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Cook cockles (small saltwater clams)
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Shuck an oyster using the hinge method
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Make camp fire lobster tails
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Eat limpets
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Skewer shrimp on the grill
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Barbecue jumbo shrimp stuffed with crab meat
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Cook Jamaican curry garlic crab legs
How To:
Open an Oyster Properly
How To:
Cook creamy crab cakes with real crab meat
How To:
Make authentic Chinese seafood on a sizzling hot plate
How To:
Prepare and crack Alaskan King Crab legs
How To:
Shuck an oyster
How To:
Make a delicious shrimp scampi with frozen shrimp
How To:
Crack crab legs and get the meat out in one piece
How To:
Make Alaskan king crab cakes with lemon dill sauce
How To:
Crack open Alaskan king crab legs
How To:
Prepare and eat Portuguese style periwinkle snails
How To:
Make seared scallops on a Teppanyaki flattop
How To:
Cook Jumbo Tiger Prawns on the Grill
How To:
Prepare and clean fresh snow crab
How To:
Shuck an oyster using the hinge method
How To:
Cook cockles (small saltwater clams)
How To:
Make camp fire lobster tails
How To:
Eat limpets
How To:
Skewer shrimp on the grill
How To:
Barbecue jumbo shrimp stuffed with crab meat
How To:
Cook Jamaican curry garlic crab legs
How To:
Open an Oyster Properly
How To:
Cook creamy crab cakes with real crab meat
How To:
Make authentic Chinese seafood on a sizzling hot plate
How To:
Prepare and crack Alaskan King Crab legs
How To:
Shuck an oyster
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