There might be a new way to think of one particular species of invasive snail being found in Wisconsin's water: as a part of a gourmet meal. At least that's the approach Minneapolis chef Yia Vang and ...

The simplest and the classic way of cooking snails is to toss them in garlic butter and parsley. White wine or cognac can be added to enrich the flavours as well. The other day, I attended a gourmet ...

Today we are talking snails; yes wild snails from the Isle of Barra. We have now been using them for the last two and a half years at both L'escargot restaurants. They are: Scottish, extremely ...

Oh no! Snails are getting a bad name in the U.S. I'm not talking about the delicate garlic-and-butter escargots that the French favor and savor. It's giant African land snails, also known as ...