Learn how to cook restaurant-quality fish at home — with crispy skin, buttery texture, and perfect seasoning. Simple techniques, stunning results, and pure fine-dining flavor.

A huge fish packed and sealed in 10kg of salt, then fire-roasted until the crust cracks open. The result? Unmatched ...

This week on Cooking with John, John Nodar is right at home in the WKRG Kitchen, where Ricky Brimlow from Zeke’s Restaurant is cooking Pan-Seared Scallops. Located in ...