Interesting read from the Wall Street Journal on cutting-edge cuisine in Spain, which has become the vanguard of the cooking-as-lab-experiment movement over the last five to ten years. The famous El Bulli restaurant is mentioned, but the focus is on some of the other culinary standouts in Catalonia.
And I suppose as long as you’re on their site, you might want to check out their banking bailout FAQ, aimed at active investors but useful for everyone.