Ferran Adria News

Ferran AdriA won the heart of many a foodie earlier this week, but everyone went home hungry.

Rafael Soler is one of five finalists in the annual Vendy Awards, a contest to pick the city's best sidewalk food.

His restaurant is a pilgrimage site for foodies around the world. Be prepared for a 120-year wait.

If you miss out on booking Spain's best restaurant this week, try eating where its chef does, says Julia Brookes Fancy eating at the best restaurant in the world next year? Then join the thousands of foodies ...

In The Caucus blog, Jennifer Steinhauer writes about staying well-fed while on the road in search of voters.

I was talking to a young chef named Howard Dubrovsky the other day, and he mentioned he was going to be doing a cooking demo at the 24th annual Vegetarian Food Fair at Toronto's Harbourfront Centre, which ...

Ferran Adria responds to the first of the many questions readers submitted to him in Diner's Journal.

Eating out in Barcelona can be pricey - having lunch as your main meal is one solution as better deals can generally be found in the middle of the day Part one: Travel Part two: Accommodation Part three: Eating ...

Posted Oct 9th 2008 2:00PM by Emily Matchar Filed under: Vegetables , Food Oddities Check out this hilarious essay, in which Slate's Sarah Dickerman outfits her kitchen with molecular gastronomy tools in an ...

Ferran AdriA , arguably the world's most ambitious/esteemed/copied chef, warns against misinterpreting the intentions of food by placing it out of context.

Just like sous vide cooking , molecular gastronomy is entering the domestic sphere via Ferran Adria's $200 Texturas kits, which allow budding food chemists to work alcium gluconolactate and the like into "airs" ...

Encapsulated beet-juice spheres under verjuice ice and lemon-thyme froth. Torchon of monkfish liver cooked sous vide in an immersion circulator at 64 degrees Celsius.

My son, who's turning 4 this month, is a hard case at the dinner table. He once ate everything from turnips to gai-lan, but somewhere around 18 months, the gates closed for vegetables.

The people of Barcelona have a strong Catalan identity. To them, the region they hail from is more important than the nation of Spain, and their allegiance lies to the Catalonian flag.

Two million people can't be wrong. That's how many inquire about a reservation at the Spanish restaurant elBulli every year.

Hunting wild game may be a passion for Brent Fiedor, 23, but it's his indulgence in French cuisine and "obsession" with foie gras that make him an exceptional force in local culinary circles.

Tobacco ice cream might also make the bill of nearly 200 euros worth it, as would lamb tail cooked in ravioli, a deconstructed omelette or liquid croquettes.

The last time I saw the El Bulli team in action was in Adelaide. The genius master-chef Ferran Adria and his co-chefs stumbled on to the stage at the unheard of hour of 9am, wondering what had struck them.

If you can't swing an El Bulli cookbook , Phaidon will release, next week, A Day at elBulli .

The Kansas City Star, Mo., Lauren Chapin column: Chef Debbie Gold blends the old and the new Oct.