Sweetbreads are one of the best misnomers in cuisine. Neither sweet nor a bread product, a sweetbread is either the pancreas (stomach sweetbread or noix in French) or thymus gland (throat sweetbread or gorge in French) of an animal, typically lamb or a calf. If that alone turned you off of sweetbreads, the lengthy preparation to remove any blood from the tissue, off-tasting fat and gristle won't exactly have your mouth watering. But their delicate flavor is a worthwhile culinary adventure to experience and Chicago restaurants offer many opportunities to do just that. more ›