Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail ...

Mark Caro is the author of The Foie Gras Wars: How a 5,000 Year Old Delicacy Inspired the World's Greatest Food Fight. In 2006 Chicago banned foie gras, the fattened goose or duck liver widely ...

You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.

No truer words have been spoken about California’s recent repeal of the controversial foie gras ban, until Mark Bittman decided to write a New York Times op-ed about it. In it, Bittman argues that ...

Explore a delightful culinary experience with fluffy foie gras soufflés, zesty lemon garlic prawns, and a rich cherry pudding ...

Chandler has one of the Valley’s most under-appreciated culinary gems in Barrelhouse American Kitchen & Cocktails. If you haven’t been there yet, you really do have to go. The inventive spirit of both ...

Researchers wondered if there was a more ethical way to enjoy foie gras, so they created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets. They treated ...

Can lab-grown foie gras find a niche in the luxury food market? Makers of lab-grown aka cell-cultured meat have pitched the product as a fix for our food chain’s environmental and humanitarian issues.

I spent the day recently reading M.F.K Fisher’s 1942 book How to Cook a Wolf, a text devoted to the proposition that you can live and eat decently even under war-time rationing, without butter, sugar, ...

French cuisine has a reputation for being among the world’s best. So what’s a French astronaut do to when faced with the prospect of spending months aboard the International Space Station eating ...

The goose is nothing, but man has made of it an instrument for the output of a marvelous product, a kind of living hothouse in which there grows the supreme fruit of gastronomy. In a galaxy foie, foie ...