While delicious, foie gras isn’t the most ethical of delicacies. The buttery duck or goose liver typically comes to the plate courtesy of a controversial process known as gavage, which sees birds ...

This week, Rob Moss, Owner of Washington Prime and Executive Chef Armando Sanchez show Tina Redwine how to make Foie gras. 1) Peel each pear from stem down. Sprinkle each pear with lemon juice to ...

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 ...

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 ...

Foie gras — or fattened liver of a duck or goose — is a delicacy in French cooking. Farmers produce the food by force-feeding ...

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 ...

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

While not sparing the lives of ducks and geese, the technique lets the birds eat and grow normally. By Ari Daniel District 15 dropped selective admissions for middle schools, and the schools are now ...

Force-feeding of ducks and geese to make foie gras, a delicacy to some and an outrage to others, is a step closer to being outlawed in California after the state senate's passage of a bill on Tuesday.

District 15 dropped selective admissions for middle schools, and the schools are now more integrated than they were. By James Barron The inoculations are aimed at curbing the spread of a lethal strain ...