Narrator: In early 2019, the Supreme Court upheld a foie gras ban in California, which went into effect in 2012. And even in the European Union, which produces 90% of the world's foie gras ...

Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered ...

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

The U.S. Supreme Court cleared the way Monday for California’s ban on foie gras to go into effect after a seven-year legal battle. The high court declined without comment to review a ruling in ...

Scientists have developed an innovative way to create foie gras without force-feeding birds. "Physics of Fluids" reports on ...

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 ...

An curved arrow pointing right. Foie gras is a pricey delicacy, costing $40 to $80 a pound. It's also controversial, with bans in several countries and cities like New York planning bans of their own.

SINGAPORE – Love foie gras but cannot stomach the unethical feeding practices that yield those delicious slabs of fatty liver? A laboratory-grown alternative is now available in Singapore.