Foie gras has a smooth texture and rich taste. It is often served as a pâté with brandy, seasonings, and truffles, pureed and spread atop toast, cooked in a terrine, or seared whole.

French toast, foie gras and braised flamingo One of the world’s oldest surviving cookbooks offers insights into ancient elite Roman tastes say Christopher D Parkinson ...

Ancient Rome is often seen as synonymous with culinary excess. Images of exotic – even orgiastic – feasts perpetuate its reputation for strangeness a ...

One of the world’s oldest cookbooks, De Re Coquinaria, contains recipes for familiar staples, along with more exotic fare.

The Rhode Island Senate has repeatedly refused to vote on a bill banning foie gras production and sale, despite public support and no in-state foie gras farms.

Foie gras has long been a culinary delicacy, but its controversial production method has led to bans and backlash. Now, German scientists say they’ve found a way to replicate its signature taste ...

Trilobites Foie Gras That Skips the Force-Feeding Is Developed by Physicists While not sparing the lives of ducks and geese, the technique lets the birds eat and grow normally.

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.

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. They ...

Spread desired amount of ricotta on each slice of toast, then lightly sprinkle ricotta with salt and pepper. Divide mushroom mixture among the toasts and then garnish with fresh chives and a ...

A lab-grown alternative to fattened duck liver offers a controversial future for the cultivated meat industry: as a luxury product for the few.

November 19, 2024 This Cultivated-Meat Company Is Now Selling Lab-Grown Foie Gras Forged Gras is sourced from Japanese quail, but it retains the fatty-liver quality of the traditional delicacy.