Sixto A. Vargas knows how to wield a knife. So if he wants to be called Tony, call him Tony. The in-house butcher at the upscale seafood restaurant Marea on Central Park South takes less than 15 ...

From Sydney to Washington, D.C., chefs are turning food scraps into flavor, proving that sustainability is both a catalyst for creativity and deliciousness. This Aussie Fish Butcher Is the World's ...