The Globe and Mail
We've reached Peak Foodie
The other day a friend of mine took a restaurant tour around Toronto with some out-of-town foodies.
5 New Travel Startups Uncovering Clever Business Models
It's not often that a new and viable business model is discovered in the crowded travel market, but those that make it find eager customers and investors that recognize the potential for growth in such a global industry.
Here's Why You Have To Try Basque Cuisine, According To A Basque Chef
Thanks to Ferran Adria , tapas and a fascination with all things pork -- from chorizo to chicharrones -- Spanish cuisine has been a star in the food world in recent years.
Platt Chat: A Return to Pulchritude
Welcome to Platt Chat, the column where New York critic Adam Platt talks with Grub editor Alan Sytsma to discuss the dining world's most pressing issues.
The Honolulu Advertiser
Former French Laundry chef to lead Vintage Cave
Jonathan Mizukami, former sous chef under Thomas Keller at the vaunted, award-winning French Laundry restaurant in California, will be returning to Hawaii to become executive chef at Vintage Cave.
Molecular Gastronomy At Home: Sous Vide Cooking Made Simple
Molecular gastronomy. Ferran Adria and El Bulli. Heston Blumenthal and The Fat Duck.
The 7 Most Important Things to Come Out of The French Laundry
Thomas Keller 's The French Laundry in Yountville, CA, just celebrated its 20th anniversary over the weekend, and since Keller took the helm as chef and owner in 1994, it continues to be revered as one of the top restaurants in America.
The Drinks Business
The week in pictures
This week saw five top chef's convene at the Hurlingham Club for the inaugural Estrella Damm Gastronomy Congress, where Jose Pizarro, Tom Kerridge, Ferran Adria, Fran Agudo and David Gil talked 400 guests through their interpretation of modern tapas via cookery demonstrations.
The Drinks Business
Adria: We're in a golden age of cooking
The former head chef of El Bulli, Ferran Adria, has spoken of his belief that we are living in a golden age of cooking, describing the chefs practicing today as the "best in history".