It is plump, with fewer veins and blemishes, and better suited for searing; also less fat will be rendered out during the ...

New York's proposed foie gras ban has been met with fury by the food industry, with one wholesaler claiming it could backfire. Ariane Daguin from food manufacturer D'Artagnan said chefs were ...

The Food Standards Agency has been given £1.6million to develop a framework for assessing safety of cell-cultivated products.

The high price point is all down to the rearing process: to qualify for the Wagyu ... It’s worth doing your research before buying. Foie gras is a pricey pâté made from duck or goose liver ...

Chef Bill Williamson gets nostalgic as he takes over the same Dupont space he helped build almost a decade ago.

Solar Foods is the best-known producer of protein using microbes and CO2. But there are hurdles to regulation of novel foods ...

West Sacramento-based The Better Meat Co. announced Thursday that it won regulatory approval from the Singaporean Food ...

foie gras, celery root and quelites, served over pickled ramps. Every part of the kampachi (also known as yellowtail) will be utilized to develop these dishes: the tender filet, the bones charred ...

The plan will also see remote-controlled training collars for dogs outlawed and the government says it will look at banning the sale of foie gras - a food made from the livers of force-fed ducks ...

Plus, John Lewis remove CEO position, grocery prices climb, BP abandons green targets and the scandal of food waste ...

Eating at a chef’s table is not for these people: it demands talking not only with the chefs, but to the total strangers sat close by; hiding in the corner is not the done thing. Still, for restaurant ...