Want your salmon silky-smooth, without surprise choke hazards? Pin boning is the secret! Those spesky bones can ruin an otherwise perfect eating experience, but with the right technique and a single, simple tool, you’ll have boneless fillets in no time. All you need is a pair of tweezers and we recommend...

What separates OK cooks from Really Great cooks? Not what you might think. No, it’s not the ability to whip up a croquembouche like it’s a reflex action, or craft a molecularly gastronomic dinner party menu on the turn of a dime. It’s actually the little things. The smallest masteries of techniques…

Gravlax, a.k.a. cured salmon, is fast and simple to prepare. The best cut to use is the ‘top loin’, cut from a whole fillet. Its even thickness means it cures evenly, which is exactly what you want. Gravlax lasts for up to a week in the fridge (or even longer; it’s designed to keep), but you'll eat it well before then!…