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

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

The golden, buttery delicacy known as foie gras sits at the heart of one of the food world’s most heated debates. This ...

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

Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing ...

Following is a transcript of the video. Narrator: It's as expensive as it sounds, foie gras: the fattened liver of a duck or goose. You can find it at fine French restaurants like here at Bistro ...

Washington (AFP) – Foie gras — the fattened liver of ducks or geese — is a French delicacy prized for its rich, buttery flavor. But its production, which involves force-feeding the animals ...