In Spain, they take their olive oil seriously. Very, very seriously. The University of Córdoba offers a postgraduate degree in the stuff.

Seville held its first edition of Andalucía Sabor, a culinary conference devoted to "Three Cultures" (Christian, Muslim, and Jewish) and "Two Seas" (the Mediterranean and Atlantic).

So you've got these friends, and when you get together, you spend a lot of time talking about food.

The Hospederia del Vino, located just a few miles up the road from Gehry’s behemoth, is the place to go if youre more serious about wine than architecture.

In the past, whenever Spaniards mocked American food as being all hamburgers and hotdogs, I took them to Cornucopia, a rambling old apartment-turned-restaurant.

In Spain, the idea of eating seasonally is taken quite literally—ice cream stores shut down from November to April, and you can’t find a cocido in July to save your life. They even drink seasonally....

It’s no secret that Tapac 24 is great. Carles Abellan opened this place a year ago, and ever since, the line’s been out the door.

If you've ever spent time in Andalusia during the summer, you know about the flama, a heat so scorching it threatens to turn anyone to dust.

At 11 a.m. on June 30, Pazzta 920 was ready to go. It had been touch-and-go for a while, but the quartet had promised to open by end of June, and today was it.

By mid-June, our four young culinary entrepreneurs were finally able to begin the work that would transform Fruites I Verdures Vicenta into Pazzta 920.