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.

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 ...

How do you make foie gras without the meat? Its texture, its obscene buttery richness, its cultural prestige, and even its controversy all stem from the livers of ducks and geese. A vegan version ...

NEW YORK & SINGAPORE & HONG KONG--(BUSINESS WIRE)--Today Vow (https://www.eatvow.com/) launched Forged Gras – a revolutionary twist on the delicacy, foie gras ...

The golden, buttery delicacy known as foie gras sits at the heart of one of the food world’s most heated debates. This controversial French dish – made from the fattened liver of ducks or geese – has ...

On a whirlwind tour across the globe to document sustainable food, the team from Perennial Plate stops in Spain to meet one family dedicated to reversing the stigma surrounding a certain European ...

In short order, the status of foie gras has slipped from prized delicacy to unhealthy fat food to politically incorrect contraband. Now, to deal with the loss, a few enterprising chefs are plating a ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Zero George’s chef Vinson Petrillo sources his foie gras from Hudson Valley Foie Gras Credit: Rūta ...

Crouching in a verdant pasture in the summer sun, Eduardo Sousa plucks a few blades of grass and extends them toward a flock of geese. “Hello, my darlings,” he coos. “Hello, hello, hello.” It is the ...