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

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

The results were published Tuesday in the journal Physics of Fluids. "It was always a dream to make foie gras more accessible ...

Euralis and Maïsadour are looking to combine the two French agri-food cooperatives to create an entity with a turnover of ...

It was important to the research team not to add external ingredients or additives to the foie gras the duck itself held the ...

A cruelty-free way of making foie gras has been devised by scientists. Made from the liver of a duck or goose, the buttery, ...

Foie gras is a great French delicacy, and very expensive. It's sold both fresh or cooked. Cooked foie gras livers are baked in a bain-marie and then chilled. Foie gras is usually served in thin ...

Foie gras is distinct from regular fowl liver thanks to its high fat content, which is traditionally achieved by force-feeding the ducks and geese beyond their normal diets. Researcher Thomas ...

I love that food in France is so highly regarded there is a council for the promotion of culinary heritage and the education of taste! Only confit du foie gras (preserved foie gras) is sold in New ...