Chef Ed Szymanski of Cherry Point taught us how to make an easy grilled tongue salad that's a straightforward gateway to offal.
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.
“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.
We spoke to Lucky Peach editor-in-chief Chris Ying about his new meat-centric book, the rules of eating hot dogs, and the craziest thing he's learned about (quite literally) how the sausage is made.
Mannish water, the classic Jamaican dish made from the balls and meat of a male goat, claims to leave a man with loins burning so hard, he’ll need to call an ambulance. I recently tried some that got me pretty hyped-up.
At my Berlin restaurant Herz & Niere, we don’t see nose-to-tail dinig as a trend. We’re conscientious about what we consume. That starts with juice and ends with meat.