The Nasty Bits: Beef Heart, 4 Ways

The Nasty Bits: Pigs' Feet

The Nasty Bits: Cod Milt

The Nasty Bits: Beef Tendon

The Nasty Bits: Testicles, Grilled and Fried

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.

Stir-Fried Liver and Onions with Oyster Sauce

Crispy Deep-Fried Chicken Livers

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.

The Nasty Bits: Lamb Tripe Stew

The Nasty Bits: Lamb's Head

The Nasty Bits: Pig's Skin

Stewed Pork Intestine

Tacos de Lengua

Browning is key to great tongue tacos.

Pan-Seared Foie Gras With Spiced Citrus Purée

Deep-Fried Tripe

The Nasty Bits: Southern Fried Gizzards

The Nasty Bits: Gizzards Galore

Deep-fried Brains

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.