Oysters may be delicious as-is, but they're also the perfect vehicle for a number of unique, flavorful toppings. These are ...

Oysters can be intimidating, so we asked seafood chef Aidan Owens to share his expertise. Here's everything you need to know ...

Bryan Chan/Los Angeles Times via Getty Images Belon oysters . These are native to the Belon river in northwestern France, but Joseph notes that "some made their way [to the U.S.] in the 18th ...

From oyster happy hours to varietals from all over the world, here’s where to grab fresh oysters in Los Angeles this summer. ... The main draw of the oysters is the toppings: ...

Ryan Croxton of the Rappahannock Oyster Company shares three easy — if not somewhat unorthodox — answers to how to open oysters without shucking.

Oysters are served raw, fried, steamed or “nuked” – steamed with Parmesan, butter, garlic and salt. Eat them here by the dozen, in a lunch basket or dinner platter or get them to go.

Remember, oysters are expensive, so if you're not going to pair them with the best toppings, it's better to save money and heartache and just opt for a lemon wedge instead.