Chef Ed Szymanski of Cherry Point taught us how to make an easy grilled tongue salad that's a straightforward gateway to offal.
More than 118,000 male calves were killed on British dairy farms in 2015. London chef Harry Harris thinks we should be using their brains.
The bull’s eyeball atop the ink-colored cocktail is purely a garnish and is not meant to be chewed, swallowed, or even licked.
The owner of a popular eatery specializing in spicy rabbit heads admits that eating bunny brains might not be for everyone, but the residents of Chengdu can't get enough.
Smoking Goat’s weekly “Offal Monday” menu saves underused cuts of meat from the bin by turning them into delicious curry.
The team behind London Indian restaurant Gunpowder showed me how to prepare chicken, duck, and ox heart for the ultimate romantic dinner.
“When an animal kills another one to feed himself, he doesn’t have preferences," says Ariel Argomaniz, one of several chefs who recently gathered to cook an over-the-top nose-to-tail feast in São Paulo.
Dishes at Restaurant Bror include fried bull’s penis, fish’s heads, and breaded testicles. The latest kitchen experiment on Instagram? Cow’s uterus.
Kokoreç is made by wrapping lamb intestines around offal such as heart, sweetbread, and lungs, seasoned and roasted slowly over coals. The sound of the knives chopping it also makes the soundtrack of our streets.