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

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

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

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 treated ...

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

The golden, buttery delicacy known as foie gras sits at the heart of one of the food world’s most heated debates. This ...

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 ...

Researchers led by Thomas Vilgis of the Max Planck Institute for Polymer Research have examined foie gras and developed an ...

Foie gras is distinct from regular fowl liver thanks to its high fat content, which is traditionally achieved by force-feeding the ducks and geese beyond their normal diets.

Foie gras is a unique delicacy made from the liver of a duck or goose. While it can be an acquired taste, the buttery ...

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 ...