If there were such a thing as a goose whisperer, I think I learned of one at the recent International Association of Culinary Professionals conference in Denver. The theme of the conference was ...

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.

This is not a good time to be a duck with a fatty liver in California, though better times are just ahead. Chefs are loading their high-end menus with duck liver: Terrine de foie gras, seared foie ...

WASHINGTON, March 25, 2025 — 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 dish is an indulgent cuisine prized in many ...

Foie gras - a delicious delicacy to some, blatant animal cruelty to others - requires ducks and geese to be force-fed high-calorie food through a tube into their stomachs. This excruciating process ...

Buttery, fatty foie gras is an indulgent treat in many parts of the world. But the dish is controversial, as it is made from the liver of a force-fed duck or goose. Now, experts have come up with a ...

This is not a good time to be a duck with a fatty liver in California, though better times lie just ahead. Chefs are loading their high-end menus with duck liver: terrine de foie gras, seared foie ...