'Crispy on the outside ... soft and creamy in the middle': Veal sweetbreads are taking the world of haute cuisine by storm - Khachonsak/MaxImage If you already eat kidneys, liver and tongue, you’re in ...

I first encountered sweetbreads a few years ago when I was a judge for a local lamb cooking competition. After sampling some cold, mediocre, and downright bland dishes, my expectations had plummeted.

Paul Virant, executive chef at Vie, challenged Sepia executive chef Andrew Zimmerman to come up with a recipe using lamb fat for this installment of our weekly feature. “Who doesn’t love lamb fat?” ...

Sweetbreads are neither sweet, nor are they breads. "Buyer beware — sweetbreads are NOT a sweet-bread like a cinnamon roll," said Rebecca Shenkman, director at the Villanova College of Nursing's ...