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

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 ...

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

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

Kansas lawmakers are proposing a new law that would limit nonresident waterfowl hunters to hunting only on Sundays, Mondays, ...

The migration is moving quickly. There’s no snow line in South Dakota, our bigger water is starting to open up, so it’s ...