The Nasty Bits: Beef Heart, 4 Ways

The Nasty Bits: Pigs' Feet

The Nasty Bits: Testicles, Grilled and Fried

The Nasty Bits: Beef Tendon

Sous Vide Tacos de Lengua

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

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

Crispy Deep-Fried Chicken Livers

The Nasty Bits: Lamb Tripe Stew

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.

Mang Tomas (Filipino Pork Liver Sauce)

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.

Tacos de Lengua

Browning is key to great tongue tacos.

Classic Jewish Chopped Chicken Liver

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

Stewed Pork Intestine

Deep-Fried Tripe

Deep-fried Brains

The Nasty Bits: Southern Fried Gizzards

The Nasty Bits: Lamb's Head

Crispy Grilled Pig's Tails

Foie Gras Torchon

The Nasty Bits: Deep-Fried Pig's Ears

The Nasty Bits: Cod Milt

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.

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.