While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

NOSE-to-tail food – or dishes that use up all parts of the animal – isn’t for everyone, though it may be more common than you realise. But while detractors may say these variety meats are just “offal” ...

On the surface, it's easy to dismiss this menu as a mere Halloween stunt: duck hearts, cow tongues, lamb kidneys, pig ears and even testicles. But chef Daniel O'Brien, who runs the Seasonal Pantry ...

Whether you are an experienced offal enthusiast or are just beginning to explore the world of organ meats, be prepared to be astounded by the rich flavours, decadent textures, and amazing dining ...

Over the past decades, the inexpensive offal that I used to buy and cook for my family disappeared from the meat counters, replaced by assorted primal cuts, broken down in the great butchering houses ...

Forget all the fancy sounding, tongue-twisting gourmet meals, the real culinary wonders lie within the spectrum of nose to tail recipes. French chef and cookery writer, Stephane Reynaud's new book The ...

Fine-dining chefs globally are turning ‘organ meat’ into delicacies. We travel to Poland and Portugal, survey world trends – and ask one of KZN’s most creative chefs, Themba Mngoma, to share the ...

Organ meat, sometimes referred to as 'offal,' includes the organs of animals that humans prepare and consume as food. The most commonly consumed organs come from cows, lambs, goats, pigs, chickens and ...

While there are plenty of delicious comfort foods people reach for time and again, there's one type of dish that might be ...

Last year, while eating out at a restaurant, I overheard a waiter ask another customer if there was anything she didn’t eat. She replied she ate everything, “except meat from inside an animal”. She ...