Wade Truong

Cooking with animal fat seems to be all the rage right now, which is funny because humans have been using animal fats for far longer than they’ve been using vegetable oils. Up until relatively recently in human history, a lot of dishes would have been made using fat rendered from animals. The rise...

Gizzards seem to be a love-it or hate-it protein. To me, they’re a lot like hearts—hard-working muscle, dense with flavor. But unlike hearts, they’re extra chewy. There are a few approaches to cooking gizzards; the method you choose will depend on your end goal and jaw strength. You can tenderize...

Venison birria tacos are stupid tasty. Spicy, crispy, braised venison wrapped in a tortilla and fried in spice-infused fat—they’re like grown-up taquitos with a dipping sauce. Deeply savory, with complex spice flavors, mixed textures, and rich yet fresh-tasting at the same time. They’re as close to...

There is always debate over the best sides for Thanksgiving dinner, but there is no doubt that turkey is the centerpiece of the holiday dinner. If you’re planning on serving a wild bird instead of a butterball this year, there are a few things to consider. Whole Bird versus Breaking it Down Nothing...