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The Bureau of Land Management is considering increasing daily visitor limits from 20 people to 96 people per day at The Wave, a popular rock formation near the Utah-Arizona border.

From longevity-focused retreats to urban resorts with serious spa programs, France’s top hotels for wellness prioritize results-driven wellness shaped by tradition.

In search of world-famous wines and secretive drinking societies? Dijon might be Burgundy’s capital, but the sleepy town of Beaune is the true heart of this hallowed wine region.

When you pull into the Pacific coast town of Tofino, you leave behind the Canada you thought you knew.

The show’s premiere season is drawing to a close, but for the country’s food scene, things are just starting to heat up.

JetBlue launched its inaugural flight from New York to Paris on June 29. One AFAR editor flew the airline’s Mint business class (and economy back) to see how it compares.

The UNESCO World Heritage Site is tens of millions of years older than the Amazon. Here’s how to visit.

Your small business can earn free flights, elite status, lounge passes, and more by banking work travel by its employees.

A mother travels into the rain forest with her husband and two young sons, where they learn invaluable lessons from the indigenous Tikuna people about existing without modern luxuries.

All those tempting flight deals may be great for the pocketbook, but they sure do take a toll on Mother Earth.

The most recent ride to open in “Star Wars”: Galaxy’s Edge is huge for Disney, but was it too much for this faint-of-heart fan?

Reykjavík has its charms, but to get the most of all Iceland has to offer, it’s best to hit the road.

Here’s what to know about this art form—and where to see and do hula yourself.

He helped Airbnb become a household name. Now he’s making sure the company stays true to its roots.

Mau‘i-based chef Sheldon Simeon thought his grandmother’s pork adobo recipe was lost to history. Then he traveled to the Philippines to film an episode of “Family Recipes” and discovered that the recipe was right where his grandmother left it.