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The Best All-Inclusive Resorts for Food Lovers
All-inclusive beach resorts have levelled up — and their culinary programs are stealing the spotlight. Beach vacations and good food haven’t always gone hand in hand (we’re looking at you, 24/7 buffet). But that’s changing: a new wave of luxury all-inclusive resorts is investing in culinary talent, regionally rooted menus and elevated dining experiences that rival the best urban restaurants.
Chipotle and BÉIS Just Dropped the Collab We Didn’t Know We Needed
The fast-casual giant teamed up with Shay Mitchell’s travel brand for an 11-piece capsule built for burrito lovers on the move — and yes, it’s already on our editor’s wishlist. When a destination-bound luggage brand and a cult-favourite Tex-Mex chain partner on a travel collection, the result is bound to turn heads. Yesterday, Chipotle and BÉIS unveiled The To Go
The Modern Holiday Recipe Series: Chef Emily Butcher’s Christmas Eve Fish
For this series, we asked four renowned chefs share their favourite hosting tips and the non-traditional recipes they cook for gatherings. Here, Winnipeg-based chef Emily Butcher shares her recipe for the whole steamed fish she loves to share with her family on Christmas Eve. Winnipeg-based Emily Butcher, chef-owner of Nola, approaches the holidays with creativity and a sense of fun.
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
The Modern Holiday Recipe Series: Chef Emily Butcher’s Christmas Eve Fish
For this series, we asked four renowned chefs share their favourite hosting tips and the non-traditional recipes they cook for gatherings. Here, Winnipeg-based chef Emily Butcher shares her recipe for the whole steamed fish she loves to share with her family on Christmas Eve. Winnipeg-based Emily Butcher, chef-owner of Nola, approaches the holidays with creativity and a sense of fun.
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
Martinique’s Homegrown Flavours
From rainforest cacao to beachfront rum tastings, Martinique’s culinary identity is inseparable from the land that feeds it. By Jessica Huras Miles from Martinique’s sandy beaches and sun-splashed coastlines, I find myself deep in the island’s northern rainforest, following a path tangled with hibiscus, heliconia and wild cilantro at Habitation Céron. Founded in 1658 as a sugar plantation, the 75-hectare
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 Best All-Inclusive Resorts for Food Lovers
All-inclusive beach resorts have levelled up — and their culinary programs are stealing the spotlight. Beach vacations and good food haven’t always gone hand in hand (we’re looking at you, 24/7 buffet). But that’s changing: a new wave of luxury all-inclusive resorts is investing in culinary talent, regionally rooted menus and elevated dining experiences that rival the best urban restaurants.
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 Modern Holiday Recipe Series: Chef Emily Butcher’s Christmas Eve Fish
For this series, we asked four renowned chefs share their favourite hosting tips and the non-traditional recipes they cook for gatherings. Here, Winnipeg-based chef Emily Butcher shares her recipe for the whole steamed fish she loves to share with her family on Christmas Eve. Winnipeg-based Emily Butcher, chef-owner of Nola, approaches the holidays with creativity and a sense of fun.
Inside Saskatchewan’s Rising Food Scene
Chefs across the province are redefining prairie cooking with fearless menus rooted in local ingredients. By Cathy Senecal Southwestern Saskatchewan is all blue sky and cumulus clouds over rolling hills and endless grasslands. Across its small towns, a new guard of chefs is reimagining the province’s bounty with menus rooted in prairie flavour. Harvest Eatery, Shaunavon After cooking in renowned