Offal is becoming increasingly popular around the country as consumers become more open-minded about nose-to-tail dining, and dishes like beef heart are leading the way. The meat is similar to steak but can be bought at a fraction of the cost, winning over chefs and diners alike -- if they can get past preparing it. "Beef heart is chillingly anatomical," said cookbook author Christine Carroll. "But you're rewarded with a marvelous protein ... which tastes deeply beefy." Carroll and co-author Jody Eddy, who will present at this year's Worlds of Flavor, wrote "Come In, We're Closed," which explores how some of the country's top restaurants turn leftovers into creative meals for employees.