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 ...

NOUAKCHOTT, April 9 (Thomson Reuters Foundation) - When Souadou Isselmou was made to eat buckets of porridge as a child in southern Mauritania, she hated it so much she would hide food under her ...

WASHINGTON, March 25, 2025 — 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 dish is an indulgent cuisine prized in many ...

The Department of Defense this month publicly released its newest rationalization for the abusive force-feeding program at Guantánamo Bay. In this latest memo on hunger strike policies, the abusive ...

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 ...