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

By using a key enzyme, scientists can mimic the same fat structure of foie gras, making it more ethical without sacrificing ...

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.

Foie gras - a delicious delicacy to some, blatant animal cruelty to others - requires ducks and geese to be force-fed high-calorie food through a tube into their stomachs. This excruciating process ...

The results were published in the journal Physics of Fluids. "It was always a dream to make foie gras more accessible and better for animal welfare," said lead author Thomas Vilgis, a professor of ...

The results were published Tuesday in the journal Physics of Fluids. “It was always a dream to make foie gras more accessible and better for animal welfare,” said lead author Thomas Vilgis ...

Bustling Makati is full of these treasures, and 19 of its most-loved cafes and restaurants— from Carmelo’s Steakhouse and ...

TO INTRODUCE the latest series of limited-edition wines that will soon make its way to the local market, a four-course ...