On a recent spring day we asked Chris Cosentino—the offal-loving chef behind San Francisco’s Incanto restaurant and Boccalone Salumeria—to tell us every single thing he ate and...

As interpreted by the Ballet Memphis, the song “Chitlins” inspired a bacchanal of dance, one that was very carnal, vaguely offal-istic and, yes, beautiful.

Chef Chris Cosentino uses a razor, a blowtorch, and a carving knife to butcher a whole pig’s head, which he uses to make porchetta di testa. Squeamish viewers beware: It gets graphic....

Grilling sweetbreads gives them a crispy crust that contrasts beautifully with their creamy, tender interior.

Lydia Shire is on a new mission: to counter the no-fat, no-fun fad that encourages eliminating butter, meat, and salt from our diets.

The best lasagne in New York is now being served on Broadway. It is, all by itself, reason to visit the new Insieme.

One Ring Zero sets recipes to music.

Gourmet Live dines out on the menu pretensions and self-conscious sourcing of our day

Gourmet Live dines out on the menu pretensions and self-conscious sourcing of our day

Gambero Rosso, featured in Gourmet, may be contributing editor Colman Andrews's latest find, but when it comes to Italian restaurants, he has a long list of favorites.