Cooking Beef Tongue Isn’t as Intimidating as You Might Think

Chef Ed Szymanski of Cherry Point taught us how to make an easy grilled tongue salad that's a straightforward gateway to offal.
Munchies Staff

Australian Restaurant Garnishes Its Margaritas with Cow Eyeballs

The bull’s eyeball atop the ink-colored cocktail is purely a garnish and is not meant to be chewed, swallowed, or even licked.
Jelisa Castrodale

Inside the Most Duck-Obsessed City in China

If you're looking for duck, the Chinese city of Nanjing has it all: duck gizzard, roasted duck, cured duck, duck blood, and even salted duck.
Clarissa Wei
Chinese food

Chengdu Is Obsessed with Sucking Brains Out of Rabbit Skulls

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.
Jamie Fullerton
hot pot

Why You Should Be Eating Hot Pot on Christmas Day

For many of Britain’s Asian families, hot pot is an unofficial Christmas tradition: a middle finger to winter’s sub-zero temperatures and soggy Brussels sprouts.
Angela Hui

Nose to Tail and Head to Balls: Eating Every Part of the Animal at a Brazilian Meat Feast

“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.
Rafael Tonon

How to Make Brains on Toast

London chefs Merlin Labron-Johnson and Stuart Andrew of bistro-style restaurant Clipstone, demonstrate the “je ne sais quoi” of cooking offal.
Daisy Meager

Cow Uterus Sandwiches: The Next Big Thing in Copenhagen?

Dishes at Restaurant Bror include fried bull’s penis, fish’s heads, and breaded testicles. The latest kitchen experiment on Instagram? Cow’s uterus.
Lars Hinnerskov Eriksen

Everything You Always Wanted to Know About Wieners But Were Afraid to Ask

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.
Hilary Pollack

Chef's Night Out: The Hill Station

We join Danish owners Tommy Eggen and Soeren Pindstrup, along with head chef Giang Phay and a few friends, for a night out in Sa Pa, Vietnam, sampling the best Hmong, Vietnamese, and French food in town.
Soeren Pindstrup and Tommy Eggen

Jamaica's Famous Aphrodisiac Soup Got Me High, But Didn't Get Me Off

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.
Tom Jones

Every Part of the Animal Has Earned the Right to Be Eaten

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.
Michael Köhle