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

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 ...

A team of researchers has developed a groundbreaking new way to make foie gras that eliminates the need for force-feeding, traditionally used to achieve the delicacy's rich texture. By using the ...

Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered normally, avoiding the controversial techniques involved in traditional producti ...

Not content with handling one of Birmingham’s most distinct restaurants (The Wilderness), chef-patron Alex Claridge opened ...

What was once a neighborhood hub as the Malamo Brothers corner grocery store is now a vibrant cafe serving fresh breakfast, lunch and coffee to start.

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Where to seek out the most notable spins on classic wild rice soup in Minneapolis and St. Paul Minnesota’s long, dark winters ...

Nigel Sutcliffe, former chief operating officer at the Fat Duck Group, has joined forces with butchers Gabriel Machin to open a pub in Henley this May. It comes almost four years after Sutcliffe, ...

Chicken rillettes, originating from France, are a delightful spread made by slow-cooking pork, chicken or other white meat in fat until tender, then shredding and mixing it with the flavourful cooking ...

A MOTHER EARTH NEWS study on pastured eggs found that compared to conventional American eggs, real free-range eggs have less cholesterol and saturated fat, plus more vitamins A and E, beta ...