Carl Fowler is a retired professor of English at Amarillo College and lives in Amarillo.

There have been a LOT of vegan foie gras recipes over the years, but this one takes it over the top with a few tweaks. The original chef steps video didn't include any elements that would add an ...

Foie gras, the luxurious French delicacy made of the fatty liver of a duck or goose, is renowned for its rich, buttery texture and decadent taste. But it's also a dish that has sparked a lot of ...

Though still a prototype, this enzyme-treated pâté tasted remarkably close to real foie gras. The team avoided using synthetic additives or artificial enhancers. Vilgis pushed for a clean recipe. He ...

For Vilgis and his team, it was important not to add any external ingredients or additives to the foie gras. Vilgis has already applied for a patent for the recipe and hopes to work with companies ...

“At the end of the process, it allows the fat to recrystallize into the large crystals which form aggregates like the ones we see in the original foie gras,” Vilgis said. The recipe is ...

By using the duck’s own fat-digesting enzymes and a simplified, additive-free recipe, they recreated the signature mouthfeel and flavor of foie gras. The result? An ethical, scientifically innovative ...

By Ari Daniel Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras for a quarter century. The luxurious delicacy is a pâté ...

This guide will dive deep into everything you need to know about Ossetra caviar, foie gras, and how to enjoy them together. We’ll discuss their unique characteristics, offer expert serving tips, and ...

In a saucepan, on low-medium heat, add 2 tbsp of coconut oil and sweat the shallots, mushrooms, and garlic. Cook without browning for about 5 minutes stirring every minute or so. To the pan, add ...