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 ...

In short order, the status of foie gras has slipped from prized delicacy to unhealthy fat food to politically incorrect contraband. Now, to deal with the loss, a few enterprising chefs are plating a ...

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 ...

No truer words have been spoken about California’s recent repeal of the controversial foie gras ban, until Mark Bittman decided to write a New York Times op-ed about it. In it, Bittman argues that ...