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 ...

Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras ...

Foie gras production is controversial due to the serious welfare problems in causes for the birds. But now, experts have come up with a way to replicate the process without force-feeding.