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. Check our latest issue
Latest
Three Spooky Cocktails to Shake up This Halloween
Try these sinister sips straight from the Black Lagoon pop-up. This Halloween season, the Black Lagoon Pop-Up is taking over bars across Canada — transforming them into gothic, candlelit lairs complete with eerie décor, haunting playlists, and theatrically dark cocktails. Running until October 31, the immersive event invites guests to toast the spooky season in style. If you can’t make
Holland America Line Unveils Caribbean-Inspired Menus and Cocktails
New island-themed dishes and drinks debut across the cruise fleet this winter. This winter, Holland America Line is transforming its Caribbean sailings into full-fledged culinary journeys. From October 2025 through April 2026, six ships will feature new regionally inspired menus and cocktails celebrating the vibrant flavours of the Caribbean — all crafted with the cruise line’s hallmark focus on fine dining
A Swiss Chocolate Pilgrimage
By Deepi Harish Switzerland’s chocolate houses reveal the craft, tradition and taste that set the country’s iconic brands apart. It begins with the smell—unmistakably sweet chocolate. Here in Kilchberg, standing near Lake Zurich, the air feels infused with cocoa. At Lindt’s headquarters (pictured above), the journey into Swiss chocolate craftsmanship begins. Raw cacao beans arrive from Ghana, Ecuador and Madagascar—tropical regions
Condé Nast Traveller Has Named the Best Food Destinations in the World
From Bangkok’s street markets to Rome’s trattorias, these culinary capitals are worth travelling for. The 2025 Readers’ Choice Awards from Condé Nast Traveller have revealed the world’s most delicious destinations — ranked by thousands of travellers who know their way around a plate. If you’re looking for your next food-focused destination, take notes. At the very top? Thailand, with a
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
Holland America Line Unveils Caribbean-Inspired Menus and Cocktails
New island-themed dishes and drinks debut across the cruise fleet this winter. This winter, Holland America Line is transforming its Caribbean sailings into full-fledged culinary journeys. From October 2025 through April 2026, six ships will feature new regionally inspired menus and cocktails celebrating the vibrant flavours of the Caribbean — all crafted with the cruise line’s hallmark focus on fine dining
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
“Comfort Is the New Luxury”: Marriott Forecasts Asia-Pacific’s Next Food Trends
Forget white tablecloths — Asia-Pacific’s hotel kitchens are trading formality for feel-good flavours. Marriott International has just released its Future of Food 2026 report for the Asia-Pacific region, and the takeaway is clear: travellers want dining that feels good as much as it tastes good. Drawing insights from chefs, mixologists, and food-and-beverage directors across more than 270 hotels in 20
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
Three Spooky Cocktails to Shake up This Halloween
Try these sinister sips straight from the Black Lagoon pop-up. This Halloween season, the Black Lagoon Pop-Up is taking over bars across Canada — transforming them into gothic, candlelit lairs complete with eerie décor, haunting playlists, and theatrically dark cocktails. Running until October 31, the immersive event invites guests to toast the spooky season in style. If you can’t make
Japan’s Most Polarizing Superfood
By Matthew Owens With its sticky texture and bold aroma, nattō can be an acquired taste—but for millions in Japan, it’s a superfood tied to health, culture and home. Nattō (pronounced nah-tow) may be an unusual-looking word—and if you’ve never heard of it, you’re not alone. Unlike its more illustrious culinary cousins (think tempura, ramen and sushi), nattō hasn’t yet