To make a flexible foie, a foie gras terrine is melted into liquefied fat, the xanthan and konjac are mixed in, and then a small amount of water and an egg yolk, which helps keep everything evenly suspended in the liquid, are blended in. The mixture is spread on a sheet, chilled, cut into strands and tied into knots. Hence, knot foie. Flames rise from the skillet, are swilled around, and then just as quickly they disappear! This is the reaction that happens when a liqueur is poured over a dish, then ignited. It incorporates the flavors of the liqueur, without adding alcohol. Read the two passages above. Write two or three sentences comparing the text structure of each article. Which one uses more sensory language to help you visualize the content? Which one is more interesting to read? Why?