From Season 12
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned down the heat to bump up the flavor.
Delicate sole demands precise timing and a gentle touch. Was there a way to roll those requirements into a more fail-safe approach.
Canned tuna has never been high-class fare, but nowadays some manufacturers are promising top-quality fish and processing methods that preserve fresh flavor. Have the tides turned?