From Season 10
It’s not the seasoning or the cooking that’s confounding—it’s getting the fish off the grill in one piece.
Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn't we have our salmon both ways?
California growers have spent the last two decades developing extra-virgin olive oils that might rival the best of Europe. Is it time to stop importing foreign oil?
Why does fish stick to the grill more than, say, beef or pork? And why do you need to treat your grill grates with 8 to 10 layers of oil to make them nonstick?