The Nasty Bits: Beef Heart, 4 Ways

The Ultimate Beef Wellington

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

The Nasty Bits: Pigs' Feet

The Nasty Bits: Testicles, Grilled and Fried

Tacos de Buche (Pork Stomach Tacos)

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

The Nasty Bits: Beef Tendon

Crispy Deep-Fried Chicken Livers

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

Stir-Fried Liver and Onions with Oyster Sauce

Classic Jewish Chopped Chicken Liver

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

Mang Tomas (Filipino Pork Liver Sauce)

The Nasty Bits: Lamb Tripe Stew

Foie Gras Torchon

Sous Vide Tacos de Lengua

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

The Nasty Bits: Pig's Skin

Stewed Pork Intestine

The Nasty Bits: Lamb's Head

Deep-Fried Tripe

Tacos de Lengua

Browning is key to great tongue tacos.

The Nasty Bits: Southern Fried Gizzards

Deep-fried Brains

Crispy Grilled Pig's Tails

The Nasty Bits: Gizzards Galore

The Nasty Bits: Venison Heart Tartare

Crispy Grilled Beef Tongue

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

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.