Foie gras—the fattened liver of ducks or geese—is a French delicacy prized for its rich, buttery flavor. But its production, ...

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

Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered ...

Scientists recreated foie gras using enzyme-treated fat, offering a cruelty-free alternative with the same taste and texture.

Three more stunt drivers were arrested after a Mardi Gras street takeover on Chef Menteur Highway led to high-speed police ...

What Happened: HHS Secretary Kennedy directed FDA to consider removing the current self-affirmation pathway for determining that a food ingredient is Generally Recognized as Safe (GRAS). Who’s ...

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 ...

A team of researchers has developed a groundbreaking new way to make foie gras that eliminates the need for force-feeding, ...