This is not a good time to be a duck with a fatty liver in California, though better times lie just ahead.Chefs are loading their high-end menus with duck liver: terrine de foie gras, seared foie gras ...

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.

If there were such a thing as a goose whisperer, I think I learned of one at the recent International Association of Culinary Professionals conference in Denver. The theme of the conference was ...

A five-hour drive southwest of Madrid, I pull into a tiny town square filled with songbirds and an outsized Catholic church — where Eduardo Sousa and Diego Labourdette are waiting. They're an odd ...

Diego Labourdette (left) and Eduardo Sousa are business partners — together they run a 1,200-acre goose farm just outside of Pallares, Spain. A five-hour drive southwest of Madrid, I pull into a tiny ...