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 ...

By using a key enzyme, scientists can mimic the same fat structure of foie gras, making it more ethical without sacrificing ...

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

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 ...

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

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.

A cruelty-free way of making foie gras has been devised by scientists. Made from the liver of a duck or goose, the buttery, ...