At new Plano bistro Flamant, one of the world’s most famously indulgent meat products goes faux (gras).

Foie gras, the rich and buttery French delicacy made from fatted duck or goose liver, has long been a symbol of luxury and controversy. Discover its rise to fame and the ethical debate that threatens ...

Elegant meets unexpected in this bold culinary twist — we turned foie gras into a sausage. Rich, buttery, and wrapped in a ...

Mark Best’s new menu at the former tourist-trap fine-diner does (plus grilled sea foam, oysters and very good chips). In case ...

In one of his food-centric travel shows, Anthony Bourdain was fortunate enough to have a private catered experience with none ...

San Antonio is about to get some extra sizzle. Chubby Cattle BBQ, a wildly popular Los Angeles chain known for its ...

The food critics from Michelin are slated to announce which Greater Boston restaurants will make it into their latest guide ...

The food spreads seen on screen are tasty looking yet modest, shying away from the over-consumption displayed on the telly ...

At Amelia’s Wood Fired Cuisine in the Tulsa Arts District, every dish begins at the wood-fired grill. The restaurant blends ...

Bored by an onslaught of burgers and oysters, diners are flocking to more thought-provoking aspics and terrines that jiggle the senses.

Hungary reported a first outbreak of highly pathogenic H5N1 bird flu on a farm this season, Reuters reported, citing the ...

Capital idea The Capital Grille locations in the area unveiled their first happy hour experience this week. Capital Hours, ...