Travel to the southernmost part of Spain—Andalucía, the land of flamenco and bullfighting, as well as the origin of many Spanish dishes.

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.

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

It’s not every day that a Michelin-starred chef is sent to the clink for trafficking. In bad scallops.

A Gaudi-like take on the fruit and cheese course—dried figs in red wine with helado de queso (cheese ice cream) as a cool companion and a topping of sweet-and-sour Sherry vinegar syrup—is pure Barcelona....

Santi Santamaría, chef of the 3-starred Can Fabes, denounces Ferran Adrià’s “use of chemical substances like methylcellulose” as a “public health risk.”

Pick up the basics of Catalan cuisine while staying—and cooking—in charming El Masroig.

The whirlwind shopping trip through this Barcelona’s famous La Boquería market jump-started my half-day Catalan cooking class.

During the 20th century, Madrid’s San Miguel market was the centerpiece of the Plaza Mayor neighborhood. Today, there’s nothing but rubble and dust inside.

Jorge Ordoñez's and Alois Kracher's wines could put Málaga back on the modern wine map. The 2006 Botani is floral and herbal but bone dry.