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

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

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

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

This liver pâté comes together with just five wholesome ingredients: Swap chicken liver for beef, lamb, venison, turkey, duck, or goat ... or squeeze bottle. Store pate in the refrigerator ...

Pat dry well. Want to get even more decadent? You can cook your chicken livers in melted chicken fat or duck fat rather than butter. Wondering how to serve your chicken liver paté? I love it with ...

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 ...