offal
Yangon’s ‘Pork on Stick’ Is More Than Just Pork on a Stick
Wet Thar Dote Htoe, literally translated as “pork on stick” is engrained in Myanmar street food culture, thanks to the entrepreneurial skills (and high quality offal) of one family.
China Is Going Wild for Offal from Spanish Pigs
The Asian country is importing Spain's off-cuts—brains, stomachs, intestines, and the like—in growing numbers.
Girl Eats Food: Aphrodisiacs
Jo Fuertes-Knight goes on a mission to find out whether traditional aphrodisiacs can actually set your libido aflame—or if it's all just a sexy myth.
How I Brought Black Market Haggis to Four Different Countries
After it’s paraded around the room to the accompaniment of bagpipes, an ode is recited to this giant sheep sausage. Then it’s stabbed and ripped open to reveal its warm, reeking, and rich innards. It’s perhaps the most iconic of offal dishes, the great...
Why We're All Eating Pigs That Eat Fish That Eat Hens That Eat Fish That Eat Pigs
If there's one thing that makes the British peerless among their European counterparts, it's their noble history of feeding industrially reared animals the reconstituted carcasses of their animal cousins.
The Cheapest Michelin-Starred Restaurant in the World Is Also One of the Best
Tim Ho Wan is a dim sum room that will look familiar if you already love dim sum. But this Hong Kong hole-in-the-wall just happens to crank out some of the world's best food.
These Burgers Taste Like Human
It's often said that cannibalism is the last taboo. Maybe that's why I struggled so much eating a "human" burger—a mix of different meats carefully combined to apparently be as close to the taste of long pig as possible.
There's an Edible Horror Farm Coming to England
There's an edible horror farm coming to the UK, full of dripping sponge cake pig carcasses. Because nothing says "I love you" like a sugary sawn-off pig trotter, it's a perfect place to take a date, then.
Chef Fergus Henderson Made Positivity Cool in the Kitchen
Legendary chef Fergus Henderson didn't only change the landscape of food with St. John. He also inspired a whole new kitchen attitude—one of calmness, respect, and positivity, you shithead.
The USDA Doesn't Want Us to Eat Lungs
There's a USDA ban on one of the key ingredients in Scotland's national dish, haggis, which has kept it from American plates for 40 years. If he weren't dead, Robert Burns would be pissed.
Chicken Tagine Is the Soylent of Moroccan Tourist Cuisine
The spices, the death-reeking tanneries, and the windy sea fortress of Essouira are the things that most tourists want to see in Morocco. For most who visit here, it's nothing but chicken tagines, a.k.a the Soylent for tourists. I set out on an...
I Cooked with Soft Poo in Laos
In Laos, locals refer to bile—a common, popular ingredient for cooking (and soap, shampoo, medicine, etc.)—as ki aun, which roughly translates to “soft poo.” It's absolutely delicious, and tastes like chicken.