"Chefs here aren't opening new restaurants; they're making fried-chicken sandwiches."
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There's been a 50 percent decline in the production of Spanish and Italian olive oils.
An employee reportedly stored the cleaner in a bottle of white wine.
The chef is credited as the first to use an immersion circulator.
The chain has canceled plans to open 29 more locations in New York.
"It's normal to run into trouble. I have 36 stitches in my legs, and 18 in my armpit."
Mugaritz is consistently ranked as one of the world's best restaurants.
Ferran Adrià wants to immerse actors in his world for a forthcoming film.
It's not just what we eat, but what's in what we eat that could be endangering our waistlines.
The new Spanish tapas bar from Barbuzzo's owners opens this weekend.
The chain promises to use "fresh" foods, making us quite concerned about what they were serving before.
Plus: Wines from the Galicia region are much different from all other Spanish wines; and a nutty new theory about how to treat E. coli, all in our morning news roundup.
The once molecular-phobic critic eats some of Spain's coolest dishes. And we think he likes it!
The sandwich chain wants you to have it your way, without sullying your fingers with cash.
Citing economic pessimism, diners stayed home this summer.
So far the crazy new device is used to taste-test wines.
Plus: A Wilmington shopkeep is dead after an attempted robbery goes bad; and Spain develops an "electronic tongue" to taste wine, all in our morning news roundup.
The new monthly culinary explorations begins tonight with a focus on Spain.
While foolhardy thrill seekers risk life and limb, Iron Chef Garces puts forth a tasting menu inspired by the northern Spanish city where the bulls run.