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10 Restaurants Where You'll Want to Try Every Part of the Animal

Menuism | Posted 06.20.2016 | Taste

by Justina Huddleston, food writer for the Menuism Blog Photo by Travis/Flickr Filet mignon and roast chicken have their place, but for more advent...

Why You Should Be Cooking With Animal Heads At Home

Food Republic | Posted 11.03.2016 | Taste
Food Republic

It's sort of the Swiss Army knife of edible parts. You've got meat packed inside all those crevices, cheeks and, depending on the animal, jowls. You've got bones with all those essential nutrients. And last but certainly not least, you've got offal: tongues, sometimes skin, eyes and brains!

Cooking Off the Cuff: Glandular Cuisine - Sweetbreads With Salsa Rossa

Edward Schneider | Posted 09.23.2016 | Taste
Edward Schneider

People who don't like liver and kidneys tend - wrongly - to include far milder-flavored sweetbreads on their list of aversions, while those who love those things often say they find sweetbreads lackluster and not worthy of their attention.

5 Things About Trendy Restaurants That You Pretend To Like But Actually Hate

Anneli Rufus | Posted 09.22.2014 | Taste
Anneli Rufus

Will restaurants forever be synonymous with suppressed suffering?

How Offal IS No Longer Off Limits In American Kitchens

Eve Turow Paul | Posted 08.26.2014 | Taste
Eve Turow Paul

Americans, by and large, have become accustomed to taking what we want of the animal and exporting the rest.

Soft Hearts and Bloody Tongues

Bob Comis | Posted 01.23.2014 | Home
Bob Comis

I felt like I had been punched in the gut. Suddenly, through unfiltered, raw emotion, I felt, quite frankly, like a cold-blooded murderer waking up to the reality of what he had done. I nearly threw up.

Head Cheese: What Is It, Anyway?

The Huffington Post | Rebecca Orchant | Posted 11.05.2013 | Taste

File this in the "try it, you'll like it" column.

Parts Is Parts: Offal, Ranked In Order

The Huffington Post | Rebecca Orchant | Posted 10.22.2013 | Taste

Don't run away yet, there's deliciousness to be had here.

How To Enjoy Eating Offal

Posted 05.13.2013 | Taste

Yes, there actually ways to make livers, kidneys, etc. incredibly delicious.

21 Kinds Of Offal, Ranked By How Gross They Look

The Huffington Post | Joe Satran | Posted 05.02.2013 | Taste

Tripe, bone marrow and veal's tongue may have been unusual sights on upscale restaurant menus in 1993. But they aren't in 2013. When it comes to w...

Scrapple: Totally Not As Scary As It Sounds

The Huffington Post | Rebecca Orchant | Posted 04.25.2013 | Taste

We know what you guys are thinking, but we are not playing a joke on you.

Steak And Kidney Pie

Susan MacTavish Best | Posted 04.21.2013 | Taste
Susan MacTavish Best

I love kidneys. Particularly for breakfast, sautéed in a knob of butter with a splash of sherry and then resting on a crisp English muffin.

PHOTO: Yet Another Disgusting Find At KFC?

The Huffington Post | Rachel Tepper | Posted 01.23.2013 | Home

Mealbreaker (n.): a nasty, non-edible surprise found in food while it is being eaten; often lawsuit-provoking, sometimes fabricated, always disgusting...

An Apology Letter To My Favorite Picky Eaters

The Huffington Post | Rebecca Orchant | Posted 09.30.2013 | Taste

If you look around at the food people in your life, we all have something in common.

Robin Wilkey

WATCH: Local Chef Wins Top Chef Masters! | Robin Wilkey | Posted 09.27.2012 | San Francisco

"Guts prevail!" So stated San Francisco Chef Chris Cosentino upon winning Bravo's Top Chef Masters on Wednesday night. (SCROLL DOWN FOR VIDEO) ...

BRAINS: Zombie Food Truck Pops Up

Posted 08.27.2012 | Home

As any zombie would tell you (could they actually form sentences), brains are delicious. To celebrate the DVD release of "The Walking Dead Season 2", ...

Five Foods That Can Change The World | Posted 03.20.2012 | Home

When Andrew Zimmern tells us we ought to try a particular food, we screw up our courage and do it. His travels as host of "Bizarre Foods" take him to ...

Krisanne Alcantara

NYC's Most Adventurous Dishes | Krisanne Alcantara | Posted 01.25.2012 | New York

Though New York City has always been a place of fearless eaters (street meat, anyone?), the latest trend to hit the mainstream culinary scene has even...

Why I Am Having Two Dinners on Thanksgiving

Jay Weston | Posted 01.14.2012 | Los Angeles
Jay Weston

This year I am going to have a second holiday meal... in the late evening... at a wonderful Italian restaurant. Not that I will be hungry, but I want to support the new chef there, who has initiated a series of startling 'concept dinners.'

A Week In The Life Of Chris Cosentino, Chef, Offal Authority

Posted 10.18.2011 | Home

Food Informants is a week-in-the-life series profiling fascinating people in the food world. We hope it will give you a first-hand look at the many di...

Offal 101: A Guide To Whole Animal Eating

The Huffington Post | Carey Polis | Posted 10.18.2011 | Home

Offal is described as the "entrails and internal organs of a butchered animal," which tend to be less common meat cuts and pieces. It seems strange to...

Nose-to-Tail Eating in Indonesia

Laura Silverman | Posted 07.25.2011 | Home
Laura Silverman

Visiting traditional food markets in foreign countries is one of the best ways to peer into everyday life and understand the appetites and traditions of the local people.

Lindy and Grundy -- Two Women Butchers Take L.A. by Storm

Jay Weston | Posted 06.11.2011 | Los Angeles
Jay Weston

I just ate the tastiest roast chicken I have eaten in years, perhaps ever. And I've eaten roasted fowl all over the world. I purchased this bird at Lindy and Grundy, Local Pastured and Organic Meats.

Beef Tongue Is Back

Anneli Rufus | Posted 05.25.2011 | Home
Anneli Rufus

It's tender. It's trendy. It's tongue. As befits boneless tissue jam-packed with nerves, it's soft. It's also super-rich -- a single serving can have...

The How & Why Of Pickled Feet

Chichi Wang at Serious Eats | Posted by Chichi Wang, November 2, 2010 at 8:45 AM | Posted 05.25.2011 | Home

I highlight the merits of pickling chicken feet only because poultry claws take on an intriguingly cadaverous look when pickled. Think of Inferi risin...