Ancient Romans had a big appetite for a certain kind of fish sauce – and a new study is revealing exactly what went into it.

Bones found at the site of an ancient fish-processing plant were used to genetically identify the species that went into a ...

Variations: "Anchovies are the most common fish used (especially in Thai and Viet fish sauces), but other small fish, or even larger fish, can be used, depending on regional traditions," Thaipun says.

It is a vegan interpretation of garum, the fermented fish sauce that’s been used as a seasoning since Ancient Rome, which will be familiar to anyone that’s used fish and oyster sauces from ...

Meanwhile, when the water reaches a boil, add 1 tablespoon salt and the pasta; cook, stirring occasionally, until just shy of al dente. Reserve about 1½ cups of the cooking water, then drain the ...