It melted on contact with the tongue, dissolving perhaps more quickly than a slice from a traditional foie gras torchon. The lab-grown foie gras was also buttery and umami-packed. Yet its flavor ...

Foie gras may be one of the most embattled ingredients in the world—just check out the years-long saga of trying to ban it in New York City. But one company has now brought a new version of the ...