Duck tales: hipper than you thought and leaner than you remember, duck has captured the imagination of chefs

Article Abstract:

Duck is becoming a popular dish and is available in many different cuisines from American to Asian. Skinless duck breast has less calories than does chicken breast. There are three types of ducks commonly eaten. The Pekin is the cheapest and fattiest, the Moulard was bred for a large liver, while Mallards are only farmed selectively. Cooking tips are presented.

Cookery (Ducks), Duck (Meat), Ducks, Varieties

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In the pink: flavorful Pacific salmon does have a season, and the fish are jumping right now

Article Abstract:

Wild Pacific salmon is delicious, and this salmon's fat content determines its flavor. Atlantic versus Pacific salmon, wild salmon versus farmed, and other types of salmon are also discussed. Wild salmon is stronger, and many Americans are not accustomed to the taste.

Purchasing, Salmon

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Shell game

Article Abstract:

A description is presented of the various types of clam found off the east coast of North America. The different methods which can be use to prepare the clams are discussed. Advice is given on the selection of complimentary wines.

Clams, Cookery (Clams)

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