Offally Good – From Nose to Tail

Can it really be true? Is offal finally considered mainstream? Will we all be eating brains for dinner? Kate Krader reports for Bloomberg in this compelling article. Chef Chris Cosentino is a master of offal, the non-primal cuts from an animal, and one of its biggest proponents in the United States. In fact, his restaurant Cockscomb in San…

All About Sweetbreads

According to the Larousse Gastronomique, sweetbread is “the culinary term for the thymus gland (in the throat) and the pancreas (near the stomach) in calves, lambs and pigs.” Larousse further states that thymus sweetbreads are “elongated and irregular in shape” while pancreas sweetbreads are “larger and rounded.” But sweetbreads are neither sweet, nor are they…