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

Food physicist Thomas Vilgis says he may have cracked the code on how to make foie gras in a more ethical way.

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

Popular types include pâté de campagne, a country pâté made with pork, and pâté de foie gras, which is made from duck or goose liver. It can even be meat-free, with vegetables like mushrooms ...

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

Researcher Thomas Vilgis wondered if there was a more ethical way to enjoy foie gras, so he and his colleagues created a process to replicate the dish without force-feeding ducks and geese beyond ...

England's capital city is a dining destination like no other, and these 11 restaurants reflect the best that London has to ...

Foie Gras, or goose liver. Because of its distinctive taste and texture, it is served in many star kitchens around the world ...

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

Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing ...