foie gras
Get a Taste of Matty Matheson's 'Keep It Canada' Dinner Menu
Prepare to drool all over your keyboard when you see the incredible seven-course menu that Matty Matheson created for his recent Keep It Canada dinner in Brooklyn.
Chef's Night Out: Faith & Flower
Executive chef Michael Hung and his team from Faith & Flower head out from their Downtown LA location for a decadent evening of foie gras, Champagne, and more foie gras.
Now Your Lungs Can Smoke Haute Cuisine
Aroma Vapologie inventor Eric Gormand has developed a luxury hookah that allows you to add flavors such as foie gras, Cognac, and truffle to your food via inhalation. Smoke up your lungs with truffles and Cognac.
The Politics of Food: Foie Gras
As the debate rages on, Dave Arnold visits both sides of the foie gras world and discovers why there’s so much controversy surrounding this popular delicacy.
This Man Might Be Producing the World's Only Ethical Foie Gras
Foie gras is one of the most controversial foods in the world, but what if there were a way to satisfy both sides of the debate: the liver-lovers and the animal-protectors? Eduardo Sousa thinks so, because he’s doing it.
This Was the Insane Menu at Last Night's Keep It Canada Dinner
Last night, MUNCHIES x HUF x Agenda hosted a 70-guest dinner at Brooklyn's Kinfolk that featured a seven-course menu created by chef and Keep It Canada host Matty Matheson.
Foie Gras Is Back on the Menu in California
This weekend, restaurant tables in the great state of California are undoubtedly going to be dominated by a once-verboten but now-liberated ingredient that has long been a favorite of gourmands: Foie gras. But not everyone is welcoming the news.
Foie Gras Is Now Legal in California Again
Criticizing foie gras is easy, since it's fancy-people food that also tastes like cat food.
Bad Kisser Will Guide You Through a Backwards Hell
Fall into a wormhole with the new video for "GOD LIVED AS A DEVIL DOG."
The Politics of Food: Trailer
Our new series, The Politics of Food, explores culinary stories through a political lens to capture the most controversial issues that transpire during the journey from source to plate.
A Sugar Baby Flirts with Foie Gras and a Ménage à Trois
Claire is a 24-year-old fashion assistant from LA who shares two stories of her sugar baby adventures—one with a creep who introduces her to Senegalese cuisine, and the other with a French couple who have refined tastes but a lot of baggage.
Chef's Night Out: Market Restaurant
Chef Dave Bohati of the Calgary restaurant Market is redefining the word "local" with in-house baked bread, homegrown micro greens, on-site butchery, and homemade cheese.