If you love slurping oysters, these waterfront properties offer farm tours, Lowcountry roasts, and signature tastings.

Ever wanted to learn how to shuck oysters like a pro? This oyster bar is serving up more than just fresh seafood with its ...

Scientists are reporting that oysters — those shiny, briny creatures of the not-so-deep — are becoming “functionally extinct.” 85% of the world’s wild oyster reefs have disappeared — an oysterpocalype ...

Like a wine grape, an oyster is the result of where and how it’s grown. The term that gets bandied about among oyster nerds is “merroir,” terroir for the sea. Place is how they’re listed on menus: ...

Virginia's oyster industry is entering summer on stable ground after years of restoration and investment.

Rich and deeply satisfying, Megachef is your new secret ingredient for instant flavor. Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on ...

While rotomolded options have been the face of high-performance coolers for a while, a new challenger has entered the market: the vacuum-insulated Oyster Tempo Cooler. Norwegian-based Oyster spent six ...