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

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

It was important to the research team not to add external ingredients or additives to the foie gras the duck itself held the ...

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

Following is a transcript of the video. Narrator: It's as expensive as it sounds, foie gras: the fattened liver of a duck or goose. You can find it at fine French restaurants like here at Bistro ...

Buttery, fatty foie gras is an indulgent treat in many parts of the world. But the dish is controversial, as it is made from the liver of a force-fed duck or goose. Now, experts have come up with ...

Foie Gras, or goose liver. Because of its distinctive taste and texture, it is served in many star kitchens around the world and has so far been difficult to imitate. However, the French specialty is ...

EDITOR'S NOTE: In a previous version of this video, farmer Marcus Henley said the ducklings "double in weight every day for about twenty days," but in fact the ducklings double in weight roughly ...

A cruelty-free way of making foie gras has been devised by scientists. Made from the liver of a duck or goose, the buttery, ...

Foie gras is distinct from regular fowl liver thanks to its high fat content, which is traditionally achieved by force-feeding the ducks and geese beyond their normal diets.

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 ...

Researchers wondered if there was a more ethical way to enjoy foie gras, so they created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets. They ...