The arrival of warm weather in Maine means tourists won't be far behind, scarfing down the state's signature seafood at the numerous lobster joints that dot the coast. And with that comes the perennial debate over lobster part preferences claws or tails.

Lobster claw meat is generally softer and sweeter than the tail meat. For that reason, many chefs prefer claw meat for lobster rolls. The claw meat also could be combined with chopped tail meat.

The lobster's tail is the meatiest and some say most flavorful part of the lobster. In this recipe, it is left in the shell and stuffed with the meat from other parts of the lobster.

Throwing a barbecue is one of the joys of summer, but it can get pricey.

As with all cooking styles, half the fun of grilling is getting the gear.

The Healthy Plate

Scallops are low in calories, fat, carbohydrates and cholesterol, so it's a nutritional crime when they are breaded and deep-fried or drowned in a fat-laden casserole.

Great pizza on the grill requires some serious speed.

Kitchen Detective

Eggplant Parmesan is simple enough. Breaded slices of eggplant are fried until crisp and then layered with marinara sauce, mozzarella and Parmesan cheese. Although it is delicious, it is also labor-intensive. Our goal? To simplify and perfect this recipe so it turns into a regular go-to recipe in our home-cooking repertoire.

On the Table

Whatever you think of his on-screen presence, it's hard not to love Gordon Ramsay's food, especially when it is as gorgeously presented as in his new cookbook, "Gordon Ramsay's Fast Food."

Summer's the season for freshly squeezed lemonade.

A recipe for Old Fashioned Lemonade