In 2013 Food Republic declared pig’s tail the new pork belly (and pork belly, of course, is constantly being dubbed the new bacon). Vince DiBattista, chef at Campagnola and Union Pizzeria in ...

Cool Plates features dishes from across the country to help inspire chefs' creativity. It’s trendy for chefs to buy whole pigs, but it’s not always easy to find something to do with every bit of it.

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Foodies gobbling up offal from N.Y. to LA Chefs delight in %27fatty%2C unctuous%27 taste But Iowans will have to cook it themselves for now DES MOINES -- It appears ...

Tonya Thomas was an adult and well into her career as a chef when she discovered that Black people outside Maryland don’t normally serve sauerkraut as part of their traditional Thanksgiving dinner.

Six days will go by before the pig head is ready for tortillas. The Berkshire porker first needs a bath in a sugar and salt brine for one business week. All the gnarly bits have been removed, ...

Last week I ate pig tails. Real pig tails. I ate them at the Good Earth Cooking School in Beamsville, Ont. They had been boiled, dipped in panko and cooked in a hot oven and were served over field ...