Duck meat wasn’t always rare and perfectly pink. An old-fashioned roast duck was cooked for as much as two hours, even more, and all the way to the bone. And you could roast your potatoes in the duck ...

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

With a number of startups hosting public tastings of cultivated meat, three taste-testers take us behind the scenes of what ...

How chef Tian Yong prepares imperial court cuisine in San Gabriel Valley’s most ambitious restaurant Kristie Hang is a ...

Food Rescue US uses an all-volunteer model to not only feed the hungry, but also keep food waste out of landfills. “You have ...

Between duck and dessert, the rest of the menu has to merely be fine for Le PasSage to pass muster. When the kitchen executes ...

Since it contains a high water content and vital nutrients, it becomes an easy target for microbial growth. Synthetic ...

There’s been so much drama in the life of Sophie’s BBQ — opening in 2023, a devastating fire, relocation and complete menu ...

Called "soupe à l'oignon" in France, chef Ludo Lefebvre's classic recipe includes beef stock, dry sherry, Worcestershire ...

Chicken rillettes, originating from France, are a delightful spread made by slow-cooking pork, chicken or other white meat in fat until ... thanks to the duck fat and aromatic herbs.

“We like to say that our Jurgielewicz breed of Pekin duck has the perfect meat-to-fat ratio ... chefs looking for restaurant-quality duck. Cooking enthusiasts in the Philadelphia region can ...