Here are five other eateries to have on your radar in June. Jamaica’s largest restaurant chain has opened its first ...

Liver, pork, chicken, lobster, and even mushroom are common proteins used to make pâté. Here is where it gets a bit confusing -- and why some people confuse foie gras and pâté. You can make ...

Vow’s internal research suggested that less than 10 percent of Americans have tried foie gras. Such a low number would suggest that, unlike with chicken or pork or beef, most consumers don’t ...

Pork: Texas in charge ... was the first state to ban foie gras. The ban raised questions about whether one state may prohibit sales of a product produced in another state without implicating ...

The foie gras case had been on hold at the high court while the justices considered a different case involving another California animal cruelty law, that one governing the sale of pork in the state.

The court did not explain its thinking, but it comes after the justices upheld a California law that bars the sale of pork produced ... In the foie gras case – brought by the farmers as well ...

Local restaurants that serve foie gras have been the target of protesters over the past year. On New Year's Eve, they arrived at Mizuna, where Jaqueline and Frank Bonanno had a packed house ...

Foie gras producers say a duck or goose is not harmed ... for example, the sale of pork products from pigs that were not free-range or of veal from calves kept in cages smaller than certain ...

Researchers wondered if there was a more ethical way to enjoy foie gras, so they created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets.

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.