Molecular Gastronomy uses modern scientific tools to explore the chemical and physical transformations of food that can occur while cooking, affecting taste and texture.
Jose Andres took the entire production crew out to dinner and drinks while in Asturias. The revelry went late in the evening even though they had to travel to Barcelona early the next day.
Ferran Adria was truly honored to have Emeril in his elBulli Foundation and repeatedly went out of his way to tell him how big of an impact Emeril has had on the world of food.
The black Iberian pig lives in western and southwestern Spain, and in central and southern Portugal. Spain produces the largest amount of ham, but only just a small percentage of the 40 million hams a year are Jamon Iberico.
Angula are young eels that are a great delicacy of Spain. They are available fresh in restaurants from late October to February. The dish, Angula Ahumada, translates to "Smoked Eel."