Offal for dinner at Toro. (By Joyce Slaton)

It’s what’s for dinner. (By Eric Slatkin)

What makes food great is the same thing that makes relationships great: heat. Like bonfires, fireworks, and women spraying their hair while smoking, wokkery is a spectator sport. (By Bill Younger)

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

We usually think of empanadas as pastry shells filled with good things, like beans or sardines. Salvadoran plantain and sweet milk empanadas–sometimes called empanaditas–are a whole other beast, as katya will testify.... (By C. Thi Nguyen)

March 1 is National Pig Day. How will you celebrate? (By Miriam Wolf)

The Guardian invites Fergus Henderson round to cook up pig trotters in a $200,000 saucepan. (By Miriam Wolf)

It’s Italy versus innards as San Francisco chef Chris Cosentino—an aficionado of “whole beast” cuisine—gets ready to do battle against Mario Batali on the Food Network’s Iron Chef. (By Tea Austen Weaver)

What turns one diner’s stomach may be dinner to another. Chris Cosentino, chef at San Francisco’s Incanto restaurant, food blogger, and enthusiast of all the nasty bits, worries that he might not “have enough... (By Tea Austen Weaver)

Take your pick: fluffy or firm. (By Caitlin McGrath)

Cooking a tough old bird. (By Daniel Duane)

The LA Times reminds us that beef isn’t so healthy. (By Miriam Wolf)