Cruelty-free foie gras: Scientists recreate the French delicacy in a lab

Foie gras – a culinary delight to some, the epitome of animal cruelty to others. Traditionally, the delicacy is produced by force feeding geese or ducks for weeks on end. A tube is inserted into the animal's stomach to allow high-calorie food to be pumped in, causing the liver to swell to unnatural sizes. In many countries, including Germany and Switzerland, this practice is now banned, but it remains legal in some regions. Most notably France, where foie gras is considered national cultural heritage.