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Foie gras that skips the force-feeding is developed by physicists
New York Times, Published on 26/03/2025
» BOSTON — Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras for a quarter century. The luxurious delicacy is a pâté or mousse made from the rich, fattened livers of ducks or geese.
In a TikTok trend, grisly scenes of purple milkshake horror
New York Times, Published on 01/07/2023
» NEW YORK: The scenes on social media are grisly. A body dangles out of the trunk of a sedan, dribbling purple goo. Another is draped across a basketball hoop with a net that has been stained lilac. A third splutters in a bathtub covered in dusky handprints.
Thai fruit: serious effort, sublime reward
New York Times, Published on 23/06/2020
» All across Bangkok, fruit juice is dripping off chins, dribbling down arms and splashing onto the city’s pavements.