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.

Researchers wondered if there was a more ethical way to enjoy foie gras, so they created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets. They treated ...

Stacey Leasca is an award-winning journalist with nearly two decades of newsroom experience. She is also the co-founder of Be a Travel Writer, an online course for the next generation of travel ...