The post Heng Gi Goose & Duck Rice: This 70-year-old stall has a Michelin recommendation, but does it impress? appeared first ...
New Scientist on MSN3d
Foie gras made without force-feeding thanks to molecular mimicryScientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered ...
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