Foie gras — the fattened liver of ducks or geese — is a French delicacy prized for its rich, buttery flavor. But its production, which involves force-feeding the animals, has led to bans in several ...

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

What Happened: HHS Secretary Kennedy directed FDA to consider removing the current self-affirmation pathway for determining that a food ingredient is Generally Recognized as Safe (GRAS). Who’s ...

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

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

A team of researchers has developed a groundbreaking new way to make foie gras that eliminates the need for 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 ...

Three more stunt drivers were arrested after a Mardi Gras street takeover on Chef Menteur Highway led to high-speed police ...

Explore RFK Jr's push for GRAS reform and its impact on food safety. Experts David Acheson and Dr Darin Detwiler discuss ...