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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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 Luigi de Guzman’s Crispy Roasted Lechon
For this series, we asked four renowned chefs share their favourite hosting tips and the non-traditional recipes they cook for gatherings with their loved ones. Here, Toronto-based chef Luigi de Guzman shares his recipe for crispy roasted lechon belly. At the W Toronto, executive chef Luigi de Guzman infuses the city’s multicultural energy into bold, expressive menus. At home during
Cozy Soup Recipes to Keep You Warm All Winter
From chicken noodle to pasta e fagioli, these hearty soups are effortless comfort in a bowl. Ideal for lunch or dinner, and even better with plenty of fresh bread for dipping. Chicken Noodle with Lemon For a more classic taste, skip the lemon. The secret to this soup is to use bone-in chicken, and letting the stock simmer for hours.
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
A Little Slice of France Off the Coast of Newfoundland
The culinary connections between Saint-Pierre-et-Miquelon and Newfoundland and Labrador embody sustainability and locality at their finest. By Sabrina Pirillo Just 25 kilometres off the southern coast of Newfoundland sits the archipelago of Saint-Pierre-et-Miquelon, a collectivity of France since 1985 and the last remaining vestige of New France. It’s a quintessential French experience without setting foot in mainland France—only a short
The Modern Holiday Recipe Series: Chef Nuit Regular’s Yum Kanom Jin
For this series, we asked four renowned chefs share their favourite hosting tips and the non-traditional recipes they cook for gatherings with their loved ones. Here, Toronto-based chef Nuit Regular shares her recipe for Yum Kanom Jin (Rice Vermicelli Noodle Salad). Toronto-based chef Nuit Regular, the force behind restaurants like Kiin and Pai, is known for bringing the heart of