If there ever was a prime example of nose-to-tail eating, otherwise known as not wasting a single part of an animal that is butchered for consumption, it just might be bone marrow. Marrow is a spongy, ...

In this video I show you my favorite way to cook beef bone marrow at home. I start by brining the bones overnight to pull out any off flavors, then roast them until the centers are silky and rich.

Chefs like Jacques Pépin, Tom Colicchio, Angie Mar, Anthony Bourdain, and Marcus Samuelsson know that offal is the key to ...