Conventional wisdom says that fresher is better, but when it comes to umami-packed brine and easy volume, canned clams have the edge.

A quick cure in olive oil, citrus peel, and chile flake is a shortcut to summer.

Like Spam, this fried fish bathed in black bean sauce is hard to replicate and often eaten straight from the can.

How Japanese-Americans helped launch the California tuna-canning industry—and one of America’s most beloved sandwiches.