“I want you to think about any trip that you’ve ever taken, and I’d be willing to wager that one of its most memorable moments will involve food.”
Culinary Travels is an epicurean celebration of global gastronomy. Through thoughtful storytelling and striking imagery, we’re bringing you a diversified collection of compelling food writing and memoir, authentic recipes and enthralling interviews with culinary visionaries whose creativity knows no bounds. At Culinary Travels, the art of indulgence converges with sophisticated culinary experiences.
Our journalists are on a relentless pursuit to share bona fide gastronomic adventures from around the world, introducing you to renowned chefs, groundbreaking culinary trends, and the faces and places that make each destination exceptional.
We believe in the power of gastronomy to transcend borders and cultures, creating connections that go beyond the plate. Food has the power to unlock memories, while making new ones. Inside these pages, it’s our goal for you to feel the stickiness of a bursting Georgia peach as it dribbles down your chin. Or to taste authentic cacio e pepe with us in a tiny Italian town.
What are you waiting for? Let’s dig in.
Up next: the Pastry issue
Issue No. 3
With the cold weather behind us, we’re trading comfort foods from the South, along with hearty soups, curries and chilis for sweeter, lighter fare. Like any good cake, our Pastry issue is packed with layers. Our first stop is in New York City, where editor Christine Roberti catches up with chef Dominique Ansel, or, as most know him as, “the Cronut creator”—the half croissant, half donut sensation you have to try once. Then, tag along to Tahiti with writer Karen Barr, as she visits a working vanilla bean farm—and spoils us with an authentic vanilla cheesecake recipe. Closer to home, we’re investigating the best afternoon teas in Toronto, and writer Jessica Huras tracks down some of the best mixologists in the city who are spotlighting tea-based cocktails. And of course, no proper pastry issue would be complete without a trip to France—from croquembouche to crêpes, our editor finds the best delicate desserts to indulge in while visiting Normandy and Lyon, the gastronomic capital of the world.