tongue

Use your slow-cooker to make one of the meatiest treats in the food world. Grab some rye bread and prepare to make this mustard-braised beef tongue.

You walk up to the meat case at your local butcher shop every week and order a few of your "regular" cuts.But deep down, you have a plethora of meat-centric questions you've been itching to have answered. Perhaps you're just too timid to ask, or maybe you're content with the status quo. We at Food Republic are here…

Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer has opened butcher shops and restaurants and has trained butchers in the U.S. and abroad. He helped develop the renowned butcher-training program at Fleisher’s. Today, he consults with farmers, butchers, chefs and anyone else who will listen. In each column,…

Okay, this picky eater thing has gone far enough. It's time to terrify the dickens out of those little tykes. Oh yeah? Okra's gross? Well, let me just whip off this stainless steel serving dome and...COW TONGUE. The lovable children of Kids React make it pretty clear at first that okra's suddenly not gross at…

This story is part of the Food Republic Butchering and Charcuterie Series, which will run through the spring. Austin, TX's Noble Sandwich Co. has become a huge hit, drawing big lunch lines and inspiring cross-town sandwich commutes. Chef/owners John Bates and Brandon Martinez's points of pride are simple: scratch cooking, using the whole animal, and…

After yesterday's big Mexican bug binge, I started thinking about other foods along those lines I love no matter what. Is it weird that I just don't see any food as gross? That no matter how foul the durian in Singapore smelled or how many grasshoppers one Oaxacan street vendor managed to fit in a…