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.
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The Future of Lettuce Is Here — and It’s Grown in Ontario
There’s a new kind of lettuce on Ontario shelves — and it might just change the way you shop. Haven Greens, grown in Canada’s first fully automated, AI-powered greenhouse in King City, delivers crisp, flavourful leafy greens that last up to five weeks in the fridge. By producing lettuce locally, Haven Greens reduces Canada’s reliance on U.S. imports (90% of
Here’s How to Make Ina Garten’s Connecticut-Style Lobster Rolls
For most of New England, the lobster roll is a summertime staple: cold lobster salad dressed in mayo, tucked into a buttered bun. But for Ina Garten, the celebrated Barefoot Contessa and beloved cookbook author, there’s only one way to do it — Connecticut-style. “When I first discovered a Connecticut lobster roll, there was no going back,” Garten confessed recently,
The Breakwater Inn Reopens with Maine’s Ultimate Foodie Escape
Fresh off a top-to-bottom renovation, The Breakwater Inn in Kennebunkport is welcoming guests back with a splash — and a feast. One of Maine’s oldest inns, originally a boarding house for sailors, the storied 35-room property has been reimagined by Maine-based First Serve Hospitality. The result: a seamless blend of preserved historic architecture and contemporary coastal sophistication. Perched on the
Sandblu’s New Blu Restaurant Brings Aegean Luxury to Santorini’s Caldera
Santorini has no shortage of spectacular terraces, but few offer the kind of stage now set by Blu, the new signature restaurant from Sandblu resort. Designed by the acclaimed Rockwell Group, the just-opened dining destination extends the resort’s tranquil East-side ethos to the island’s most iconic setting: the UNESCO-listed Caldera. From morning brunch to late-night cocktails, Blu invites guests into
Chef spotlight: Catching up with Alexandra Launay, executive chef, Ladurée, Canada
Alexandra Launay has fond childhood memories of baking cakes with her mother. “I started very early,” she recalls, noting that French labour laws admit employment by those as young as 15. With several family members working in bakeries, Launay grew up in the pastry industry, and later left her hometown to train as a pastry apprentice in Paris, France. Working
CroisiEurope’s Wine Cruise Lets You Sip Through France’s Most Iconic Vineyards
If your idea of a perfect getaway includes swirling a glass of Beaujolais on a sun-drenched terrace, CroisiEurope’s latest itinerary is your calling card. Launching in October 2026, this new seven-night wine enthusiast river cruise invites oenophiles (and romantics of all kinds) to sail through the beating heart of French wine country. The journey starts and ends in Lyon (France’s
Chicago just launched a pizza pass that includes more than 25 pizza parlours
Choose Chicago, in partnership with more than 25 local pizza spots, announced the launch of the Chicago Pizza Pass, a new digital experience produced by Choose Chicago that invites locals and visitors alike to taste their way through one of the most iconic pizza destinations in the world. This new program will encourage exploration of Chicago’s pizza scene by giving pass
Hale Muskoka: A new spot for art, food and fun
A few minutes off Highway 11, tucked into the trees just outside Gravenhurst, a new summer destination is taking root in Muskoka. Hale Muskoka, a five-acre farm turned year-round culture hub, officially opens on August 10, bringing design-forward cabins, live music, local makers and fire pit feasts to cottage country. Picture this: You’re roaming an open-air market filled with handmade
The Breakwater Inn Reopens with Maine’s Ultimate Foodie Escape
Fresh off a top-to-bottom renovation, The Breakwater Inn in Kennebunkport is welcoming guests back with a splash — and a feast. One of Maine’s oldest inns, originally a boarding house for sailors, the storied 35-room property has been reimagined by Maine-based First Serve Hospitality. The result: a seamless blend of preserved historic architecture and contemporary coastal sophistication. Perched on the
Chef spotlight: Catching up with Alexandra Launay, executive chef, Ladurée, Canada
Alexandra Launay has fond childhood memories of baking cakes with her mother. “I started very early,” she recalls, noting that French labour laws admit employment by those as young as 15. With several family members working in bakeries, Launay grew up in the pastry industry, and later left her hometown to train as a pastry apprentice in Paris, France. Working
The Future of Lettuce Is Here — and It’s Grown in Ontario
There’s a new kind of lettuce on Ontario shelves — and it might just change the way you shop. Haven Greens, grown in Canada’s first fully automated, AI-powered greenhouse in King City, delivers crisp, flavourful leafy greens that last up to five weeks in the fridge. By producing lettuce locally, Haven Greens reduces Canada’s reliance on U.S. imports (90% of
Sandblu’s New Blu Restaurant Brings Aegean Luxury to Santorini’s Caldera
Santorini has no shortage of spectacular terraces, but few offer the kind of stage now set by Blu, the new signature restaurant from Sandblu resort. Designed by the acclaimed Rockwell Group, the just-opened dining destination extends the resort’s tranquil East-side ethos to the island’s most iconic setting: the UNESCO-listed Caldera. From morning brunch to late-night cocktails, Blu invites guests into