this month and then it was only a passing reference, so I was kind of spellbound. Here’s a link to the Time Magazine blurb about him...quite the chef as artist photo, he wasn’t that scary looking on TV. Link:...

When a tail should really just be a tail.

1080 Recipes offers a view into Spanish home cooking.

What we learned at Madrid Fusión.

Uncool in restaurants, foams at home are fun.

CHOW tests mixing bowls that won’t slip, chip, or break.

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.

Observations from Madrid Fusión 2008.

Blenders that do the job.

Marco Pierre White is sometimes a slave, sometimes a devil.

Our food editor reports from Slow Food’s global get-together.

There’s never been a better time to give.

The Chicago Sun-Times reported today that the mad alchemist of the culinary world, Ferran Adria, has made an, um, improvement on the traditional espresso, rendering it more like a custard than a cuppa.

This turned up today on the BBC, the continued railing by a rival Spanish chef against Adria for using additives in his creations, and for changing the definition of greatness in cooking;...

I am looking for the recipe for Albert Adria's microwave pistachio sponge cake. I am not sure if the pistachios should be ground or whole and then filtered. Any details are helpful. Thanks