Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras ...

Remember, I live in Aspen, it’s the 1%. They use caviar as a facial… so I might as well put it somewhere they can enjoy.” — ...

Foie gras production is controversial due to the serious welfare problems in causes for the birds. But now, experts have come ...

Foie gras is a unique delicacy made from the liver of a duck or goose. While it can be an acquired taste, the buttery, fatty ...

Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered normally, avoiding the controversial techniques involved in traditional producti ...

A team of researchers has developed a groundbreaking new way to make foie gras that eliminates the need for force-feeding, traditionally used to achieve the delicacy's rich texture. By using the ...

Flyway duck tenders are soaked in a buttermilk marinade before being dredged in a seasoned batter. They are then fried to ...

The condo rules for community pool keep owners out at night, ban food and drink nearby. Resident asks, is that legal? Our ...

I’ve heard that a single ostrich egg is big enough to make an omelette for a whole family. —Anonymous, N.Y.C. Eight years ago ...

How chef Tian Yong prepares imperial court cuisine in San Gabriel Valley’s most ambitious restaurant Kristie Hang is a ...

It is clever and so is the menu, which also is pretty beachy: a lot of Tex-Mex, with some Asian and other influences, including emphasis on tequilas.

Between duck and dessert, the rest of the menu has to merely be fine for Le PasSage to pass muster. When the kitchen executes ...