The Nasty Bits: Pigs' Feet

The Nasty Bits: Beef Heart, 4 Ways

The Nasty Bits: Testicles, Grilled and Fried

Classic Jewish Chopped Chicken Liver

A rich and savory spread that, at its best, can rival any pâté.

The Nasty Bits: Beef Tendon

Crispy Deep-Fried Chicken Livers

The Nasty Bits: Lamb's Head

Tacos de Buche (Pork Stomach Tacos)

There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.

Mang Tomas (Filipino Pork Liver Sauce)

Stir-Fried Liver and Onions with Oyster Sauce

The Nasty Bits: Lamb Tripe Stew

The Nasty Bits: Menudo Rojo, or Red-Chile Tripe Soup

Foie Gras Torchon

Sous Vide Tacos de Lengua

Tongue slowly stews in its own juices when cooked sous vide.

The Nasty Bits: Cod Milt

The Nasty Bits: Pig's Skin

Tacos de Lengua

Browning is key to great tongue tacos.

Stewed Pork Intestine

Deep-Fried Tripe

The Nasty Bits: Gizzards Galore

Crispy Grilled Pig's Tails

Pan-Seared Foie Gras With Spiced Citrus Purée

Crispy Grilled Beef Tongue

You don't have to worry about tongue getting tough or dry on the grill.

The Nasty Bits: Chongqing-style Penis with Wolfberries [Valentine's Day Edition]

Why I Only Buy Whole Chickens (and You Can, Too!)

Why you should buy whole chickens instead of chicken parts.

The Physiology of Foie: Why Foie Gras is Not Unethical

The production of the often-reviled delicacy isn't as cruel as it may seem.

Why I Only Buy Whole Chickens (and You Can, Too!)

Why you should buy whole chickens instead of chicken parts.

The Physiology of Foie: Why Foie Gras is Not Unethical

The production of the often-reviled delicacy isn't as cruel as it may seem.