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.

Foie gras - a delicious delicacy to some, blatant animal cruelty to others - requires ducks and geese to be force-fed high-calorie food through a tube into their stomachs. This excruciating process ...

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 ...