Spanish palace restores lost tradition of sending Seville oranges to the queen of England
A crate of the citrus will be turned into marmalade at the residence of the British ambassador to Spain and delivered to Elizabeth II
A crate of the citrus will be turned into marmalade at the residence of the British ambassador to Spain and delivered to Elizabeth II
Three new establishments earn two stars, 19 receive their first, and 21 are awarded a new distinction, the Green Star for sustainability
Thought to be English in origin, the egg-sugar-sherry combination was administered to weakly kids in Cádiz up until the mid-20th century
A campaign has been launched against the political incorrectness of the chocolate brand‘s mascot amid growing support for the #BlackLivesMatter movement. EL PAÍS's El Comidista food blog looks at what's changing both in Spain and abroad
The owner of Racó de la Vero, in the Catalan village of Alcarràs, has been dealing with negative attitudes ever since she started serving dishes that seasonal fruit laborers can afford
Farmers in the Madrid region have been rushing to plant the fruit tree, which can yield up to €6,000 in just one hectare
Proposed reforms caught in a difficult balance between seeking fair prices and the impossibility of regulating them
The maker of the popular candy has sent a cease-and-desist letter to the young entrepreneurs behind Ositos & Co, citing trademark infringement
Across the country, agricultural organizations are planning street action to draw attention to the precarious conditions of nearly one million businesses
The tuber known in English as tiger nut is widely used here to make a popular drink called horchata
Forty years ago, Spanish wine was precisely nowhere on the global map. Now, it has almost legendary status among connoisseurs the world over. This is the story of how this change came about.
The costless nibble with your drink is at once an art, a tradition and a religion; here are our recommendations for a number of places where free snacks are de rigueur
Spain’s cuisine has received international recognition in the last few decades, with Michelin stars aplenty and rave reviews. So where to now? It seems that the way forward is a step back to traditional fare and unbeatable local produce
Barcelona and Puerto de Santa María (Cádiz) are home to the chefs that have earned the world’s top food accolade
But his use of chorizo is not the first example of a foreign chef getting creative with Spanish food
From hearty stews to refreshing soups, here is what to look for and where to eat it
Researchers from Córdoba University visit 750 restaurants to try to standardize the recipe of this cousin of the gazpacho
Whether it’s in a classic tavern or fusion eatery, you can find great meals for €15 or less
Many are the foreign chefs who have raised ire with their takes on paella, tortilla and other specialties
Eduardo Donato’s Dehesa Maladúa brand has just been awarded a food product Oscar
Artadi’s decision leaves 60 other small producers also mulling exit from regulation board
Three experts explain the best techniques for storing and serving your ‘jamón ibérico’
Catalan avant-garde chef Ferran Adrià, of 'El Bulli', publishes his theory of cooking