If Peter Jackson’s “The Lord of the Rings” trilogy were real it would still take place in New Zealand because no other place has so much natural enchantment. But the ring wraiths would be searching for grape clones instead of the gold ring, and Frodo would be uncorking a 2010 vintage Pinot Noir and not sweating the small stuff.
Moroccans like their sweets—even when they’re supposed to be savory.
In France’s Beaujolais, you’ll find an intoxicating blend of warmth and welcome, but, as writer Bruce Schoenfeld warns, “Don’t expect hospitality directors or gift shops at the wineries you visit.” Here’s an insider’s take on how to get the most out of your time in this delightful region.
Ask a Canadian about his favorite dessert and “Nanaimo bar” (pronounced nuh-NYE-mo) is the likely reply. Named for the harbor town on Vancouver Island, the no-bake treat has sweetened the collective Canadian memory for decades.
Soon after arriving in the Azores in the 1430s and digging into the rich volcanic soil, Portuguese settlers planted Verdelho wine grapes. Six centuries on, travelers are increasingly exploring the vineyards of the Azores — especially those found on Pico Island, a UNESCO World Heritage site.
Honey tasting in the Caucasus is Darwinian tourism at its best. There are no signs, guides, routes, regulations, and only a handful of English speakers who know a whit about bees or honey. But it’s more than worth the trouble.
Socca is a cross between a crepe and a pancake, a thin disc made with chickpea flour, and it’s a specialty of Nice, the unofficial capital of France’s Cote d’Azur.
To those who think that the subject of Swiss cuisine can be summed up in one word — fondue — I say not so fast. In a country with four official languages (French, German, Italian, and Romansh) culinary traditions reflect a complex national identity. Here’s a taste.
My friend Carol, a born and bred Singaporean, told me that my guide had brought me to a “touristy,” “overpriced” imitation of a “real” hawker food center, Food Republic. Not that the food wasn’t delicious, but if I was to have the true hawker experience, I would have to leave air-conditioning behind and hit the streets, where it all began.
Mole poblano — a complex mixture of chocolate, chilies, nuts, and spices — is among the most revered dishes in Mexican cooking. Here’s where to get the best eats in the dish’s hometown, Puebla, Mexico.
Here’s a drill-down on some of the different coffees that can be found around the world and the characteristics that give them their unique flavor.
A recent post on the best BBQ joints in the U.S. elicited a surprisingly dramatic response. From coast to coast (and beyond), readers wrote in with alternating approval and admonishment. And no one seemed shy when it came to pointing out what should have made the list. Here’s a roundup of recommendations from our ever-enlightening Intelligent Travel community.
Tasting of anise with subtle hints of cardamom and clove, the fiery national tipple of Greece known as ouzo is meant to be sipped siga (slowly) with a bit of food and in the company of friends.
When we travel, we can become someone else, and in Brussels, I fancied myself a chocolate designer. I’d open a small corner shop just off the Grand Place, where it’s less chaotic and I could create beautiful pieces of art that also happen to be delicious.
Along with watches and chocolate, cheese is one of Switzerland’s great treasures, and raclette—both a semifirm cheese and a stick-to-your-ribs dish—is an Alpine gem that remains little known outside this country’s borders.
James Conaway’s long love affair with wine began with a column at the Washington Post and inspired him to pen two non-fiction books on the subject — but he eventually came to realize that fiction has advantages over journalism when dealing with “a subculture as broad as the Earth and as deep as history itself.”
The whiskey industry is no longer in precipitous decline and sales of single-malt scotch have romped for a couple of decades now. Its popularity reflects the heightened awareness of quality among drinkers of everything from tequila to cognac — and a willingness to pay for it.
In the land of the free and the home of the brave, nothing tickles the taste buds quite like barbecue. BBQ capitals like Kansas City and Memphis are well represented on our list, but America’s love affair with smoked meat is quite clearly a national preoccupation.
Foodies who disdain smorgasbords and sprawling restaurants that feed hundreds of bused-in tourists, feel free to stop reading right now.
If you’re still with me, let’s talk about chicken pot pie. And shoo-fly pie. And whoopie pies, for that matter.
Though there are many ways to see Thailand, touring markets is one of the best ways to experience the cultural intersections that make this southeast Asian gem so unique. And that intersection is on fabulous display in Thailand’s capital city.
Here are four markets in or around the Bangkok area that give visitors a taste of local flavor — in every sense of the word — any time of year.
Lisa T.E. Sonne has braved Arctic cold and remote jellyfish waters for Intelligent Travel. Now she faces her “inner chef” and finally learns to cook in savory Morocco.
Who doesn’t love chocolate?
Here are ten of the best chocolatiers in the world.
Urban Insider Annie Fitzsimmons digs up favorite holiday dishes (and recipes!) from celebrity chefs like José Andrés and Wolfgang Puck (to name just a few).
Urban Insider Annie Fitzsimmons gives us the goods on the best microbreweries and pubs in Prague.