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

Researchers wondered if there was a more ethical way to enjoy foie gras, so they created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets. They treated ...

Food physicist Thomas Vilgis says he may have cracked the code on how to make foie gras in a more ethical way.

People are scooping up the dish, typically made from pureed meat such as chicken or, in the case of the French delicacy foie gras, goose or duck liver. There are content creators putting it on ...

Foie Gras, or goose liver. Because of its distinctive taste and texture, it is served in many star kitchens around the world and has so far been difficult to imitate. However, the French specialty is ...

A cruelty-free way of making foie gras has been devised by scientists. Made from the liver of a duck or goose, the buttery, fatty dish is considered a delicacy, and is prized in many parts of the ...

Professor Thomas Vilgis, himself a lover of foie gras, wondered if there was a more ethical way to enjoy the dish. He and ...

It is considered a culinary specialty: Foie Gras, or goose liver. Because of its distinctive ... body and mimic the natural processes in the duck's body. The pâté produced in this way closely ...