Foie gras — or fattened liver of a duck or goose — is a delicacy in French cooking. Farmers produce the food by force-feeding ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Zero George’s chef Vinson Petrillo sources his foie gras from Hudson Valley Foie Gras Credit: Rūta ...

China is becoming an increasingly powerful producer of luxury foods, supplying domestic consumers with once-rare delicacies and in some cases breaking into overseas markets. The world’s second-largest ...

Foie gras is a product that is legal to produce and sell, thanks to the overseeing USDA. They approve the food for legal sale, and they are a federal institution. I was under the impression that city ...

Far from Oregon, a restaurant owner is drawing criticism and kudos after banning his youngest customers. Meanwhile, foie gras is in the news again, this time after causing a minor international ...

Yesterday, we talked to Hugue Dufour, chef-owner of M. Wells in Long Island City, about what makes his diner so special and when we can expect to be able to eat dinner (and drink wine) there. Today, ...

Foie gras: delicious or cruel? The fatty liver, created by force-feeding ducks and geese, inspires the palates of gourmands and the anger of animal activists. Chicago Tribune reporter Mark Caro ...

FOOD is almost religion to the French, but never more so than at the holidays. One of the most alluring traditions from a country that invented foie gras and perfected chocolate is reveillon, the late ...

Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author. The court ruled that the upstate farms that sued ...

Gourmey, a start-up based in Paris, received an additional $10 million in seed funding this week. The company hopes to find a market in the United States amid growing concerns about animal cruelty. By ...