Oysters Demystified

How to cook, eat, and love oysters

Oysters are hard for some people to love. But what’s not to love about a soft-bodied invertebrate surrounded by two calcareous valves joined together by a resilient ligament? “[A]n oyster, like a lover, first captures you by bewitching your mind,” writes Rowan Jacobsen in his book A Geography of Oysters. So maybe some of our favorite stories, recipes, and videos about oysters will, if not bewitch, at least charm.


The Taste of an Oyster

Plus a dozen oysters you should know.

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem.


Oysters with Mignonette Granité

Transforming a sharp mignonette sauce into icy shards makes serving oysters with cocktails simpler.

Cornbread and Oyster Stuffing

Chef Charlie Palmer’s Thanksgiving side is so good, it stands on its own.


Oyster Varietals

John Finger, co-owner of Hog Island Oyster Company, describes the flavor of three major oyster species: Pacific, Atlantic, and Kumamoto. If you know what you like, ordering at restaurants is easy.

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