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.
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Recipe: Orecchiette with Cime di Rapa (Rapini)
Puglia’s most iconic pasta is a balance of bitter greens, rich olive oil and savoury anchovy. Recipe provided by the Visit Puglia tourism board. Ingredients 500 g Puglian orecchiette (dried or fresh) 1 kg broccoli rabe (rapini) 2 cloves garlic 3 anchovy fillets in olive oil Freshly ground pepper, to taste 5 tbsp. Puglian extra virgin olive oil, plus more
Puglia by the Plate
Explore the booming Italian region through six of its most iconic foods. By Eve Thomas Italians are fiercely loyal to their local cuisine, and Puglians are no exception. As Italy’s southern heel rises in popularity among international travellers, one of the best ways to explore its coasts and countryside is through food. Tours, museums and cooking lessons offer insight into
A Fresh Take on Mexican Cuisine at Hacienda del Mar Los Cabos
At Hacienda del Mar Los Cabos, dining is a core part of the guest experience. Set along the Cabo del Sol coastline, the resort’s restaurants offer a mix of elevated Mexican cuisine, fresh seafood and relaxed beachfront dining, giving guests plenty of reasons to stay on property for meals. Behind the Hacienda del Mar dining program is a chef whose
Seabourn Cruise Line Brings Alaska to the Table
The line’s inaugural Alaska season aboard Seabourn Encore arrives with a new culinary program built around the region’s wild ingredients, coastal traditions, and Indigenous art. Seabourn has always taken food seriously. But for its inaugural Alaska season aboard Seabourn Encore, the luxury line built an entire culinary program around the destination, one that unfolds differently across each voyage as the
Virgin Atlantic Has a Refreshed Menu Across Cabins and Clubhouses
There’s an updated Mile High Tea, Bacchus wines from Sussex and a Maryland crab cake waiting at IAD. The new lineup spans Upper Class, Premium and Economy, brings in a properly updated kids’ menu, leans into English producers on the drinks list, and introduces a region-specific menu for the airline’s new Seoul route. Upper Class The new Upper Class plates
A Taste of the Mediterranean with Masterchef Canada Judge Michael Bonacini
Chef Michael Bonacini on the evolution of cruise dining and hosting a luxury yacht journey with his son. by Ann Ruppenstein This summer, renowned chef Michael Bonacini, co-founder of Oliver & Bonacini Restaurants and a prominent MasterChef Canada judge, is taking his culinary skills from land to the Mediterranean Sea on an eight-day culinary journey with Emerald Cruises. He’ll host