Richard Hake, a beloved and trusted news host and reporter for WNYC since 1992, passed away on Friday. He was 51 years old. WNYC confirmed the news in a statement sent to newsroom staff. Hake's family ...

Cooking in paper is nothing new, but I think it’s a super-simple way of serving fillets of fish,” says chef Nathan Outlaw.

In this undated photo provided by New York Public Radio, WNYC radio host Richard Hake is shown. Hake worked at the station for nearly 30 years and was the host of Morning Edition. Matthew Septimus/New ...

Hake is a local, mildly flavored, firm-fleshed white fish similar in taste and texture to cod. Even though hake is sustainably managed, many cooks don’t know about it. In fact, you probably have to ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Two of the best fish meals I have ever eaten have been a very long way from the sea. One was a dinner in a ...

The writer supports Nosh Food Rescue, an NGO that helps Jozi feeding schemes with food ‘rescued’ from the food chain. Please support them here. When we up here in Jozi say we want fish and chips, we ...

To create an incredibly crisp crust for delicate hake fillets, Food & Wine's Justin Chapple uses Cream of Wheat cereal, an idea inspired by the late chef Floyd Cardoz. Justin Chapple is a chef, recipe ...