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
Antigua and Barbuda Culinary Month kicks off in May
The Antigua and Barbuda Tourism Authority introduces Antigua and Barbuda Culinary Month, a new, exciting extension of the island’s annual culinary series that has grown steadily since its launch in 2023. During the month-long celebration in May, food lovers can discover local cuisine through the Eat Like A Local experience and also enjoy a robust schedule of signature dining events with visiting
Air Canada Café opens at Montréal-Trudeau International Airport
Air Canada is introducing its newest Air Canada Café at the Montréal-Trudeau International Airport, offering a seamless, premium grab and go experience for eligible domestic travellers. Designed for convenience and comfort, this new addition, located near Gate A2, marks the third Air Canada Café location, reinforcing the airline’s commitment to improving premium lounge offerings at its Montréal hub. Blending local
More than 800 restaurants participating in China’s Restaurant Week Spring 2025
Restaurant Week Spring 2025 , jointly launched by UnionPay International and DiningCity, runs from March 6 to April 27. Featuring more than 800 high-end restaurants across 16 major Chinese cities, the event offers set menus starting at ¥78 (approximately US$10), allowing diners to experience everything from Michelin and Black Pearl eateries to award-winning hotel restaurants. From the northern heritage of Beijing and Tianjin to the modern
New study reveals top menus, flavours to watch for in 2025
Unilever Food Solutions (UFS) has launched its third annual Future Menus, highlighting four key food service trends for this year. In depth research shows Asian flavours are overtaking traditional European culinary strongholds like France and Italy. Chinese and Japanese cuisines now rank in the top five global favourites across all age groups, while Korean and Mexican flavours are also increasing in demand. The big
Nobu Hospitality brings iconic brand to the Netherlands with Nobu Restaurant Amsterdam
Nobu Hospitality, the global luxury lifestyle and iconic hotel, dining, and residence brand, is making its debut in the Netherlands with the Nobu Restaurant Amsterdam and the Nobu Residences Park Meadows Amsterdam. Developed in partnership with Dutch real estate firm Breevast, this exclusive project will bring Nobu’s signature style to the heart of Amsterdam’s most coveted neighborhood, Oud-Zuid. The Nobu Residences Park Meadows
Eight must-try foods for visitors to Canada’s spectacular Northwest Territories
When people think of the Northwest Territories, the term ‘culinary hotbed’ may not be the first thing that jumps to mind. But with some of the purest waters and least spoiled lands left on the planet, this vast territory is host to fresh plants and wild game that have inspired countless traditional recipes and many innovative chefs. From caught-that-day fish
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.