As winter and holidays approach, it’s time to indulge in fat and luxury without guilt--at the very least for our guests’ sake. Foie gras, a specially fattened duck or goose liver, is the soul of both, ...

Add Yahoo as a preferred source to see more of our stories on Google. Matt Taylor-Gross / Food Styling by Barrett Washburne Call them offal, nose-to-tail, variety meats, or "the nasty bits" à la ...

If you’re a passionate waterfowl hunter, you might think you know how to cook duck. But do you really? Wilkins shared some of his best tips and tricks for cooking duck so that you can spend less time ...

Halloween is the perfect time to dig into some seriously scary grub: cow tongues, duck livers, pig ears, lamb kidneys and even Rocky Mountain oysters (cow testicles). It might sound awful, but it’s ...

Add Yahoo as a preferred source to see more of our stories on Google. I arrived bright and early to ensure I was able to choose from everything they had on offer, since they’re known to run out of ...

Call them offal, nose-to-tail, variety meats, or "the nasty bits" à la Anthony Bourdain — the organ meats, bones, heads, feet, and tails that some diners eschew are the parts that plenty of cultures ...