I love books. Skipping the typical route of formal culinary school, I sought a lot of my early education from them. These days, I don't afford mysel...

Ferran and his brother Albert have issued a press release announcing that they're opening two new venues (connected by a corridor) in Barcelona's Flot...

There are too many places in Barcelona to put them all in a slide show. Here are a few great spots to go to Find. Eat. and Drink. This is where chefs...

Grant Achatz's mission is simple: He wants to make you throw out your preconceptions of what restaurants do and what meals should taste like. Achatz, ...

Restaurant magazine's annual "San Pellegrino World's 50 Best Restaurants" rankings have been announced and there are some notable developments from 20...

No short rib or rack of lamb on this menu. At El Bulli, Ferran Adria, partner Juli Soler, and his staff will serve you caviar made of mango, eggs fried in nitrogen, Parmesan ice cream sandwiches and whatever else you never expected to eat in this world.

Is a restaurant like Moto just the next logical step in the march of chefs towards Hollywood, or just a fad? Are these innovations or perversions?

Ferran Adria, one of the world's most innovative pastry chefs, was coming to celebrate his 40th birthday at elBulli, and they needed to make a cake for the occasion. Albert Adrià, Ferran's younger brother and former top dog in the elBulli dessert department, would normally have been an option. Except that Albert himself was coming to dinner.