SousChef Community

The most unsettling food story lately has to be the one about the Frankenfish: genetically modified salmon. It grows twice as fast as the regular kind (like that's a good thing), and it's moving closer to FDA approval. All that news does is make me want to eat wild fish while I can. Which is why I was so happy to see triggerfish at the Greenmarket ...

My consort and I eat fish easily five times a week, so it's a good thing we're not planning on being around in 40 years (I'm not, anyway): According to a new report, the oceans could be fished out by 2050. Since we buy much of what we cook from the people who catch it, fish has always seemed like a precious commodity, but now it really does. And I ...

With most people feeling like they're getting less for their buck nowadays, it makes perfect sense that folks would be on the lookout for things that buck the trend of rising food costs. Apparently, they'll find it in at least two different places. The first isn't so surprising. Chain restaurants are revising their menus so that it caters to ...