Octopus can be tough if not tenderised before cooking. The traditional way to tenderise the meat is to hurl it against rocks; an easier method is to simmer it for an hour. After pre-cooking ...

WNED PBS cooked up a storm with the premiere of our new LOCAL program, Now We’re Cooking LIVE! Some of Buffalo and Toronto's best chefs show you how to prepare their signature dishes.

Some shellfish such as squid, octopus and prawns can be frozen successfully; others such as mussels, oysters and clams need to be live when cooked. Store in the fridge until needed. Raw or ...