How do you make foie gras without the meat? Its texture, its obscene buttery richness, its cultural prestige, and even its controversy all stem from the livers of ducks and geese. A vegan version ...

Torchon refers to the cooking method in which the French delicacy foie gras is deveined, wrapped in a light towel, and poached. When it’s done, the foie gras is lightly spreadable and deliciously rich ...

This Christmas start your lunch with foie gras before moving on to the rest of the traditionally ordained menu. For this time ...

Foie gras, seafood, poultry, cheese, dessert... at Christmas and New Year, wine is everywhere. But faced with shelves full of ...

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 a ...