The legendary Spanish chef talks about his restaurants, his charitable organization, and how Harvard, mayonnaise, and the future of food all intertwine

Take a visual tour of the culinary creations that have become synonymous with some of the world's top toques—recipes included.

Spanish cheesemaker and shepherd José Bada describes his rare, ancestral art to Lisa Abend, and cubicle dwellers everywhere sigh with envy

Chef Paco Morales is just one of the celebrities behind a new getaway near the Mediterranean.

This week’s roundup includes a terrific new menu at a Boston-area standby, Anne Quatrano’s latest venture in Atlanta, and a great spot to drink away your sorrows when you can’t get a...

(SPAIN) - Since late spring, there’s been an added attraction: The hotel bar has been renamed Raspa & Wine, outfitted with new furnishings, and given an irresistible new menu of, as we say in the States, “little plates.”...

Not one to rest on his laurels, chef Ferran Adrià makes a sea change.

One chef’s molecular gastronomy is as tasty as a day at the beach.

Spain is full of great-value wines, but there’s also the occasional overpriced bottle from a little-known region.

In the hardscrabble landscape of Spain’s Extremadura region, food nourishes the soul like a homegrown religion.