Yes, there actually ways to make livers, kidneys, etc. incredibly delicious.
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...
We know what you guys are thinking, but we are not playing a joke on you.
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.
Mealbreaker (n.): a nasty, non-edible surprise found in food while it is being eaten; often lawsuit-provoking, sometimes fabricated, always disgusting...
If you look around at the food people in your life, we all have something in common.
"Guts prevail!" So stated San Francisco Chef Chris Cosentino upon winning Bravo's Top Chef Masters on Wednesday night. (SCROLL DOWN FOR VIDEO) ...
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", ...
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 ...
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...
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.'
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 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...
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.
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.
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...
I highlight the merits of pickling chicken feet only because poultry claws take on an intriguingly cadaverous look when pickled. Think of Inferi risin...
This Halloween, skip the usual pumpkin overload in favor of something more literal. Channel your inner flesh-eating monster with thirteen actually cre...
Recently I drove to Delaware to try a particular item, mostly for the bragging rights. "What makes the muskrat guard his musk?" asked Bert Lahr as the Cowardly Lion, back in 1939. Who knows?
In the past few years, offal has progressed from a rare delicacy at risk-taking restaurants like Babbo, Prune and Michael White's now-defunct Fiamma t...
