Free food at a fancy restaurant sounds like a win (especially when it's sent out by the chef), until you realize you have no interest in eating what's ...

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 ...

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 ...

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 ...

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

Crouching in a verdant pasture in the summer sun, Eduardo Sousa plucks a few blades of grass and extends them toward a flock of geese. “Hello, my darlings,” he coos. “Hello, hello, hello.” It is the ...

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 ...

Imagine a convention center the size of about 10 football fields filled with endless rows of specialty food products. One booth is hawking Wagyu beef jerky, another wants to introduce you to gochujang ...