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
Recipe: Ajo Blanco, Courtesy of Chef Michael Bonacini
Ajo Blanco is a beautifully simple, chilled Spanish soup that’s perfect for summer. Here’s Chef and Masterchef Canada Judge Michael Bonacini’s go-to recipe. Leña’s Ajo Blanco (Serves 4) Ingredients: 250g blanched almonds. We use a combination of blanched, peeled as well as Marcona 50-50% is a nice ratio. (The Almonds will process more easily if soaked for 2 plus hours
Japan, Beyond the Sushi
A taste of the country’s regional dishes and time-honoured recipes. By Steve Gillick The Japanese phrase “gochisou sama deshita” (meaning “thank you for a wonderful meal”) quickly becomes part of the daily vocabulary for visitors. Across the country, it’s repeated often and with genuine appreciation. While sushi may be the global headliner, aficionados of washoku – traditional Japanese cuisine –
A Taste of Place: Foodie Getaways Across Canada
These Canadian culinary workshops blend terroir, technique and traditions. By Sabrina Pirillo Set against the country’s most striking landscapes, these hands-on culinary experiences offer a deeper connection to the ingredients and stories that shape each dish. Nimmo Bay, British ColumbiaOn the rugged coast of British Columbia, Nimmo Bay delivers an immersive culinary journey through the Great Bear Rainforest. The one-day
The Best Canadian-Made Mother’s Day Gifts
Celebrate mom in style with pieces that spark conversation and elevate her table. Dompierre Mineral Stoneware Salad Bowl — Montreal, QuebecWith its clean lines and earthy textures, this hand-thrown bowl by ceramicist Marie-Ève Dompierre adds both warmth and elegance to her table spread.$120 Monokiini Hand-Shaped Cappuccino Tumblers (Set of 2) — Montreal, QuebecThese playful tumblers, shaped like hands, are made
Recipe: The Goddess-Inspired Spritz Cocktail that Milos Toronto Is Serving This Mother’s Day
Demeter’s Blush is a Greek sparkling rosé spritz inspired by ancient mythology – here’s how to make it at home. Estiatorio Milos Toronto is celebrating Mother’s Day with an à la carte lunch on Sunday, May 10th, along with an exclusive cocktail feature created just for the occasion. The cocktail is called Demeter’s Blush, and it’s a Spritz made with
The Island of Nevis is Hosting its 12th Annual Mango Festival
Food Network star and Top Chef finalist Eric Adjepong is headlining four days of mangoes, masterclasses, and more this July. The 12th annual Nevis Mango Festival is returning July 2–5, 2026, and this year the Caribbean island has recruited some serious culinary firepower: Chef Eric Adjepong, Food Network star and Top Chef finalist, will serve as the festival’s Culinary Ambassador. Adjepong