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.

NOUAKCHOTT, April 9 (Thomson Reuters Foundation) - When Souadou Isselmou was made to eat buckets of porridge as a child in southern Mauritania, she hated it so much she would hide food under her ...

WASHINGTON, March 25, 2025 — 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 dish is an indulgent cuisine prized in many ...

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 Department of Defense this month publicly released its newest rationalization for the abusive force-feeding program at Guantánamo Bay. In this latest memo on hunger strike policies, the abusive ...