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.
LATEST
Atlas Ocean Voyages reveals exciting chef lineup for 2025 Epicurean Expeditions
Atlas Ocean Voyages has announced an impressive lineup of chefs and culinary experts for its upcoming 2025 Epicurean Expeditions. Guests exploring Europe will be immersed in each destination’s culture, cuisine, and wines aboard an intimate yacht under 200 guests. Visiting boutique and iconic ports across the region, culinary demonstrations and tastings onboard will be led by guest chefs and experts.
Recipes with roots: Chef Stephanie Baryluk on sharing Teetl’it Gwich’in teachings in cuisine
What is Indigenous food? It’s a question Stephanie Baryluk has been asking herself a lot these days. Growing up in the Teetl’it Gwich’in community of Fort McPherson in the Inuvik region of the Northwest Territories, the Red Seal chef has early memories of harvesting berries, moose and caribou alongside her mother and grandmother in their tight knit hamlet of just
From bean to bar in Kaua’i
Embodying the principle of Mālama ‘Āina, a Hawaiʻian word that means to care for and honour the land for future generation, Lydgate Farms is a cacao farm run by Will Lydgate, whose family legacy on Kaua’i can be traced back across five generations. “My great-grandfather William arrived in 1865 with a dream to help build the future of the Hawaiian
Oceania Cruises adds 12 gourmet excursions for 2025
Oceania Cruises has expanded its signature range of immersive Culinary Discovery Tours with the addition of 12 new gourmet excursions for 2025. The new chef-led tours are in diverse locations spanning the globe from Europe and the UK with new excursions in Amsterdam, Belfast, Invergordon, Valencia, and Valletta; to Asia with three new options for Japan sailings in Kobe, Kochi, and Shimizu, plus Busan in South Korea; and North America where new tours are
Indigenous Costa Rican flavours on full display at Nekajui, a Ritz-Carlton Reserve
Nestled within one of the world’s most biodiverse destinations, Nekajui, a Ritz-Carlton Reserve, has officially opened its doors, offering discerning travellers a secluded, ultra-luxury retreat amidst the unspoiled natural beauty of Costa Rica’s Peninsula Papagayo. Named after the Chorotega word for “lush garden,” Nekajui (NEK-ah-wee) marks a monumental milestone as the first Ritz-Carlton Reserve in Central and South America and the eighth addition to
Aqua Expeditions adds three chef-hosted departures for 2025
Aqua Expeditions has revealed three exclusive chef-hosted departures, with two renowned gastronomic masterminds: Australian chef and restaurateur Benjamin Cross (on Aqua Blu in East Indonesia) and Peruvian legend chef Pedro Miguel (on Aqua Nera in the Peruvian Amazon). Each chef-hosted sailing will include opportunities to personally connect with Schiaffino or Cross, to learn about the creation of their destination-specific menus,
Up next: the Pastry issue
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.