Most adventurous eaters would agree: Foie gras tastes good. But the rich, velvety liver comes at a price: To produce this delicacy, ducks (and sometimes geese) are force-fed to engorge their livers.  This, of course, raises the hackles of animal-rights advocates, who say the practice amounts to animal cruelty.

Learn more about this debate with this video courtesy of TakePart.com