Researchers led by Thomas Vilgis of the Max Planck Institute for Polymer Research have examined foie gras and developed an ...

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

Researchers in the US have developed a method of creating foie gras that doesn’t require the force feeding of birds.

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 ...

Foie Gras, or goose liver. Because of its distinctive taste and texture, it is served in many star kitchens around the world ...

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

The two met, fittingly, in a cycling class. Pacheco—a Salt Lake City native who had a career as a dancer and choreographer in ...

Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras for a quarter century. The luxurious delicacy is a pâté or mousse made from ...

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 unique delicacy made from the liver of a duck or goose. While it can be an acquired taste, the buttery ...

Foie gras production is controversial due to the serious welfare problems in causes for the birds. But now, experts have come up with a way to replicate the process without force-feeding.

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 ...