Foie gras, the luxurious French delicacy made of the fatty liver ... resembles very much the original product," Thomas Vilgis, a food physicist and researcher behind the study, told As It Happens ...

Learn how to cook foie gras to perfection, picking up flavors from beef in a hot pan.

Foie gras—the fattened liver of ducks or geese—is a French delicacy prized for its ... a professor of food science at the Max Planck Institute for Polymer Research in Mainz, Germany.

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

Across the country, chefs are reimagining pithiviers - the classic French pastry - with bold fillings like cheeseburgers, ...

ANN ARBOR, Mich. – A new hotel is set to open in Ann Arbor next month, and it will feature a French-inspired restaurant. La ...

Foie gras – the fattened liver of ducks or geese – is a French delicacy prized for its ... a professor of food science at the Max Planck Institute for Polymer Research in Mainz, Germany.

Located in Whistler's North Village, Lorette Brasserie is a new restaurant celebration French and Quebecois culture.

Just a stone's throw from the Grands Boulevards and the Musée Grévin, the Passage des Panoramas - renowned for its art stores ...

Men from Buckinghamshire and Hertfordshire have been convicted for their roles in a gang that smuggled cocaine in expensive ...