At three-Michelin-starred Le Bernardin in midtown Manhattan, foie gras comes with the yellowfin tuna, in a foie gras-mushroom-truffle “cake” next to the poached lobster tail and is stuffed ...

Simplicity and indulgence While Bistrot Le Coucou is no facsimile of a traditional ... Another new menu item, Foie Gras Terrine is obviously super rich, smooth and creamy, but not overly heavy ...

The French delicacy foie gras could be made more ethically thanks to a technique that replicates the way fats are metabolised in force-fed birds, although the process still depends on farmed animals.

Foie gras, the luxurious French delicacy made of the fatty liver of a duck or goose, is renowned for its rich, buttery texture and decadent taste. But it's also a dish that has sparked a lot of ...

Scientists from the Max Planck Institute in Germany have developed a way to replicate the taste and texture of foie gras without force-feeding ducks or geese, using a key enzyme to restructure fat.

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.

Foie gras may be one of the most embattled ingredients in the world—just check out the years-long saga of trying to ban it in New York City. But one company has now brought a new version of the ...

A town in France has become the third town this year to ban foie gras from official receptions as consumers become increasingly concerned about the ethics of force-feeding geese. This week ...