Ferran Adria News

From Nike's Bill Bowerman being inspired by a waffle iron, to studying the behavior of herding cows for the redevelopment of Times Square, cross-pollination of ideas from different fields can generate big rewards.

When you hear about foam in the context of food, you might think of molecular gastronomy, the culinary innovations of the Spanish chef Ferran AdriA , who's famous for dishes like apple caviar with banana foam .

Feisty executive chef Najat Kaanache is digging in her heels and staying in the kitchen of Private Social .

When chef Michael White opens The Butterfly in New York in mid-June, the cocktail bar will pay homage to White's native Wisconsin with a brandy old-fashioned, a favorite libation in the Badger State.

The saga of Private Social continues. The trendy restaurant on McKinney that opened in September 2011 is already going for its third concept.

The recent Ontario launch of two beers from Goose Island, one of Chicago's most celebrated craft breweries, came with an interesting marketing hook.

You've eaten at the restaurant - or probably you haven't. Now visit the exhibition.

Spanish chef Ferran Adria, the man behind the late, lamented elBulli restaurant, is bringing an exhibition dedicated to the art and science of his distinctive brand of molecular gastronomy to London.

Hong Kong is next in line to be imbued with the spirit of El Bulli, as the latest in a line of restaurants boasting the rich culinary traditions of the Spanish region, married with an El Bulli heritage, the Catalan-inspired Catalunya made its landing this April.

Everyone has their own beer these days: Jol Robuchon has one , Ferran AdriA has one , Rick Bayless has one , and soon, Copenhagen's Nordic Food Lab will have one.

Spanish chef Ferran Adria, the man behind the late, lamented elBulli restaurant, is bringing an exhibition dedicated to the art and science of his distinctive brand of molecular gastronomy to London.

With World Cocktail Week running from May 6 to 13, it's the perfect time to pause and take stock of Miami's rapidly improving mixology landscape.

Presenting the right gift for at-home chefs who've mastered the art of the souffle and can turn out a perfect paella with one hand tied behind their backs: the Easy Kit , your guide to molecular gastronomy techniques including spherification, gelification and even suspension.

Spanish chef Ferran Adria, the man behind the late, lamented elBulli restaurant, is bringing an exhibition dedicated to the art and science of his distinctive brand of molecular gastronomy to London.

Behold the Easy Kit, Albert and Ferran AdriA 's new line of textures that are designed to take home cooking to a much more spherified, jellied and foamy place.

An avante-garde restaurant run by three brothers in north-east Spain hopes that being crowned the world's best restaurant will boost food tourism in recession-bound Spain.

Humphry Slocombe chef-partner Jake Godby chats with Ferran Adria at the Mission ice cream spot in 2011.

Here's a video that goes behind the scenes of the stunning sculptural plates the Roca brothers of El Celler de Can Roca - currently ranked #1 on the S. Pellegrino World's 50 Best restaurant list - helped design.

The UK distributor of Spanish lager Estrella Damm is ramping up PR activity to boost brand recognition in the UK.

Ferran Adria and El Bulli, the restaurant in northern Spain that was named best in the world for a record five times, will be the subject of a show at Somerset House in London later this year.