Euralis and Maïsadour are looking to combine the two French agri-food cooperatives to create an entity with a turnover of ...

Foie gras—the fattened liver of ducks or geese—is a French delicacy prized for its rich, buttery flavor. But its production, ...

Ziggy loved naps, being the center of attention and going on French Quarter bar crawls. She had so many friends, her owners ...

Scientists recreated foie gras using enzyme-treated fat, offering a cruelty-free alternative with the same taste and texture.

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

Chez Fifi has been the toughest ticket since it opened on the Upper East Side on Dec. 10 — and with good reason. It’s the ...

Scientists have developed an innovative way to create foie gras without force-feeding birds. "Physics of Fluids" reports on ...

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 ...

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

Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras ...

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