For chef Ferran Adrià, feeding the cooks and servers at his famed restaurant is serious business.

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

El Bulli uses a lottery to assign its six-month season of reservations—and every single one of them for 2007 has been assigned.

For the star chef at El Bulli, false rumors take on a life of their own.

A 35-course El Bulli tasting menu inspires a groundbreaking musical work.

(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.”...

A new Spanish company aims to please the experimental home cook.

Earlier this year, chefs Ferran Adrià and Santi Santamaría became embroiled in an explosive feud. At the heart of the fuss: a national culinary identity crisis.

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

Fall on your knees, and hear the angel voices, for here are three cookbooks that give new meaning to the term “kitchen bible.”