The Nasty Bits: Beef Heart, 4 Ways

The Nasty Bits: Pigs' Feet

The Nasty Bits: Testicles, Grilled and Fried

The Nasty Bits: Beef Tendon

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

Tacos de Buche (Pork Stomach Tacos)

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

Crispy Deep-Fried Chicken Livers

The Ultimate Beef Wellington

Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.

Stir-Fried Liver and Onions with Oyster Sauce

The Nasty Bits: Lamb Tripe Stew

Classic Jewish Chopped Chicken Liver

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

Mang Tomas (Filipino Pork Liver Sauce)

Foie Gras Torchon

Sous Vide Tacos de Lengua

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

Deep-Fried Tripe

The Nasty Bits: Lamb's Head

Tacos de Lengua

Browning is key to great tongue tacos.

Deep-fried Brains

The Nasty Bits: Southern Fried Gizzards

The Nasty Bits: Cod Milt

The Nasty Bits: Pig's Skin

Crispy Grilled Beef Tongue

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

Stewed Pork Intestine

The Nasty Bits: Deep-Fried Pig's Tail

Crispy Grilled Pig's Tails

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.