Culinary Tourism: Travel Weekly

Focus on Culinary Travel

Focus on culinary travel: Turning meals into memories

Focus on culinary travel: Turning meals into memoriesToday's foodie travelers want to balance high-end dining with authentic local spots. And they want the stories behind the flavors.

Focus on culinary travel: Hotel dining around the world

Focus on culinary travel: Hotel dining around the worldDining in hotels. It’s not just for the sake of convenience. These restaurants in these city hotels and far-flung resorts are destinations unto themselves: decadent, dedicated and, above all, delicious.

There's a growing thirst for sober travel

There's a growing thirst for sober travelWith drinking habits changing among younger people, tour companies are adding alcohol-free itineraries.

Focus on Culinary Travel: Navigating celebrity chef partnerships

Focus on Culinary Travel: Navigating celebrity chef partnershipsCruise lines are taking a fresh look at how they work with big-name chefs.

Focus on Culinary Travel: Eating around the world

Focus on Culinary Travel: Eating around the worldCaribbean flavors at a Virginia event. Vietnamese cuisine on a river cruise. French vinegar. An Emirati feast. In our latest culinary report, editors fork over what they’ve learned -- and eaten.

Focus on culinary travel: Sustainability is on the menu

Focus on culinary travel: Sustainability is on the menuOur editors were at the table for experiences built around sustainable culinary trends.

Focus on Culinary Travel: The drinks are on us

Focus on Culinary Travel: The drinks are on usOur editors sip everything from tea to tiki cocktails in a variety of settings around the world.

Travel takes on food waste

Travel takes on food wasteThe industry is at the forefront of efforts to curb food waste, a perennial problem that contributes to climate change and costs airlines, cruise companies and hotels millions.

Focus on Culinary Travel: On the menu in America

Focus on Culinary Travel: On the menu in AmericaOur editors headed out across the U.S. to indulge in dining experiences that make travel such a delicious undertaking.

Gnocchi rolled as part of a cooking class led by chef Nina Compton for the Flavors of Malliouhana series in Anguilla.

Focus on Culinary Travel: On land and at seaOur editors and writers dig into the latest foodie trends, ordering up a helping of Caribbean cuisine, sustainable cruise cocktails, new hotel concepts and more.

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