The word offal can strike fear into the hearts of some diners and inexperienced cooks, perhaps because many of us can still recall the nightmarish offal meals of our childhoods: grey, overcooked liver for example, or kidneys that tasted strongly of what kidneys are designed to deal with.
But, livers, kidneys, hearts, tripe, marrow, etc. are versatile and delicious ingredients when handled correctly, and the kind of things we should be eating more of. We certainly need to get over any squeamishness around offal, as we look to cut back on food waste. Then of course you have foie gras, pâté...
Here then are Michelin-starred chefs taking on offal and producing some spectacular-looking dishes, from simple pan-fried liver to savoury custard with a twist.
The Michelin Guide has published its listing for Washington D.C., with one new two-star and four new one-star restaurants. The Inn at Little Washington is the capital's only three-star restaurant. Take a look.
Michelin-starred French chef Thierry Marx has come up with a menu fit for the stars - his dishes will travel with astronaut Thomas Pesquet on a SpaceX mission to the International Space Station. Find out more.
Clare Smyth, Hélène Darroze and Nieves Barrágan Mohacho are just a few of the women recognised in CODE Hospitality's annual round-up of influential women creating positive change in the industry. See the list.