Once a niche curiosity, seaweed is now making waves in Spanish kitchens, winning over renowned chefs such as Ferran Adrià, ...

Seaweed-based housings could replace plastic in pregnancy-test style kits, offering a compostable alternative to medical ...

Just as experts thought Mexico’s sargassum season was over, the seaweed came back with a vengeance, covering beaches in ...

Ever wondered how tall you need to be to fly, or if becoming a pilot means being rich? In just 5 minutes, this video answers ...

I combined two of my favorite things — sushi and dragons — into one fun sketch. This quick doodle features seaweed, salmon, ...

Emmy-winning chef Andrew Zimmern and sustainable seafood expert Barton Seaver have teamed up to release The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future, a groundbreaking ...

When trying to strengthen weak and brittle nails, it’s important to maintain moisture, minimise trauma and protect the nail ...

In the 1970s, France’s nouvelle cuisine went from bold rethink to gimmick — kiwi on everything, raw duck, green peppercorns.

On any Filipino table, tilapia is a familiar staple. But beyond the comfort on the plate, the fish carries a bigger ambition: ...

“Seafood for breakfast is delicious,” says Zimmern, a chef, writer and TV host. Seaver, a chef and National Geographic ...

Tuna tiradito is a common dish in Nikkei cuisine, the unique Japanese-influenced cookery of Peru, and it’s given a different ...