5 hrs ago
The Globe and Mail
We've reached Peak Foodie
The other day a friend of mine took a restaurant tour around Toronto with some out-of-town foodies.
Mon Jul 21, 2014
5 New Travel Startups Uncovering Clever Business Models
It's not often that a new and viable business model is discovered in the crowded travel market, but those that make it find eager customers and investors that recognize the potential for growth in such a global industry.
Fri Jul 18, 2014
Here's Why You Have To Try Basque Cuisine, According To A Basque Chef
Thanks to Ferran Adria , tapas and a fascination with all things pork -- from chorizo to chicharrones -- Spanish cuisine has been a star in the food world in recent years.
Thu Jul 17, 2014
Platt Chat: A Return to Pulchritude
Welcome to Platt Chat, the column where New York critic Adam Platt talks with Grub editor Alan Sytsma to discuss the dining world's most pressing issues.
Wed Jul 16, 2014
The Honolulu Advertiser
Former French Laundry chef to lead Vintage Cave
Jonathan Mizukami, former sous chef under Thomas Keller at the vaunted, award-winning French Laundry restaurant in California, will be returning to Hawaii to become executive chef at Vintage Cave.
Mon Jul 14, 2014
Sun Jul 13, 2014
Molecular Gastronomy At Home: Sous Vide Cooking Made Simple
Molecular gastronomy. Ferran Adria and El Bulli. Heston Blumenthal and The Fat Duck.
Mon Jul 07, 2014
The 7 Most Important Things to Come Out of The French Laundry
Thomas Keller 's The French Laundry in Yountville, CA, just celebrated its 20th anniversary over the weekend, and since Keller took the helm as chef and owner in 1994, it continues to be revered as one of the top restaurants in America.
Fri Jul 04, 2014
The Drinks Business
The week in pictures
This week saw five top chef's convene at the Hurlingham Club for the inaugural Estrella Damm Gastronomy Congress, where Jose Pizarro, Tom Kerridge, Ferran Adria, Fran Agudo and David Gil talked 400 guests through their interpretation of modern tapas via cookery demonstrations.
Tue Jul 01, 2014
The Drinks Business
Adria: We're in a golden age of cooking
The former head chef of El Bulli, Ferran Adria, has spoken of his belief that we are living in a golden age of cooking, describing the chefs practicing today as the "best in history".
Sat Jun 28, 2014
South China Morning Post
Ferran Adria: a man with a very big plan
Ferran Adria is answering questions at the "In Conversation With a " event held earlier this month at the Kelly & Walsh bookstore in Pacific Place, and I, as chief moderator, get the signal that we have five minutes to wind things down.
Fri Jun 27, 2014
Some chefs are now bent on applying principles of chemistry and physics to develop novel foods and flavours.