A research team says its alternative foie-gras-like pAte made without painful force-feeding is indistinguishable from the ...

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

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Traditionally, it's made by force-feeding birds for weeks to fatten their livers, a practice that has led to foie gras being banned in several countries, including Denmark, England and Germany. Now, ...

“It’s something really extraordinary,” Dr. Vilgis said, recalling his early encounters with high-quality foie gras when he lived and worked in Strasbourg, France. It was soft and buttery ...

The results were published Tuesday in the journal Physics of Fluids. "It was always a dream to make foie gras more accessible and better for animal welfare," said lead author Thomas Vilgis, a ...

When I think of French food, I immediately conjure the holy trinity of butter, cheese and bread—plus wine, of course. So I’m ...

Foie gras has long been a culinary delicacy, but its controversial production method has led to bans and backlash. Now, ...

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

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 ...

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

Fantastic foie gras needs to have a balance between the meat and the fat, he says, and that's best done the natural way. In France, ducks are raised outdoors and fed a variety of fodder ...