In this week’s roundup, delirious excess is the order of the day at Madrid’s latest superstar restaurant, while two other spots—one in New York’s West Village, the other in...

(MADRID) - Estado Puro translates as “pure state,” which gives you an idea of what Paco Roncero is up to—as long as you believe that the pure state of, say, salt cod is to be rolled into chestnut-sized balls and deep-fried to a...

This week’s roundup includes Govind Armstrong’s much-heralded New York entrance, a covert lunch operation in San Francisco, a Mississippi spin on small plates, and a down-home tapas bar in...

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.

It took 500 years to find a good Sephardic restaurant in the Spanish capital—but who’s counting?

The aromas of wave-washed rocks and burning cinnamon sticks may be coming soon to a meal near you.

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

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

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.