Sweetbread is a culinary name for the thymus gland or pancreas, typically from calf or lamb, although beef and pork sweetbreads are also available. Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. They are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes. Sweetbreads are highly prized by chefs for their mild flavor and tender, creamy texture.

The name "sweetbread" is a bit unclear, but the rumor is that some think that the flavor of sweetbreads is more sweet than savory. However, sweetbreads are neither sweet nor are they bread. The word "sweetbread" was first used in the 16th century, but the reason behind the name is unknown.

Sweetbreads are considered offal, or the internal organs of an animal. The "throat" sweetbreads are more cylindrical, while the "heart" sweetbreads are more spherical. Sweetbreads are soaked in cold water for a minimum of three hours, or even up to 24 hours, to remove any blood. Then blanched in boiling water and then shocked in ice water to firm up the flesh. Once blanched, classic technique calls for them to be chilled and pressed into a terrine or other mold. Sweetbreads can be prepared in many ways, such as sautéed, poached, grilled, fried, roasted or braised.

In summary, sweetbreads are a type of organ meat that have a rich, slightly gamey flavor and a tender, succulent texture. They are often served as an appetizer or a main course and can be prepared in many ways.