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From banning large cruise ships to regulating Airbnb rentals, responsible tourism advocates see a new path forward for Venice postpandemic.

For many loved ones who live across international borders, they still don’t know when they’ll be able to see each other again.

In the editor’s letter of the latest issue of AFAR, deputy editor Tim Chester explains the process behind the annual Where to Go list.

Outside of Mexico, some of the liveliest observances of Día de los Muertos take place in U.S. cities—and they’re totally free to attend.

Hurricanes, wildfires, extreme heat, flooding—travel in a climate-changing world can be overwhelming. Here are some tips for how to reduce the risks.

The decision comes after a ban on massive cruise ships in the city’s historic center.

Here’s where JetBlue’s first-ever lounges will be, when they will open, and who will have access.

With an industry-leading extended warranty program, the Citi Premier Card is a smart choice when purchasing big-ticket electronic items like Macbooks, DSLR cameras, and snazzy headphones.

The vast majority of Americans view regular vacations as a basic right and essential to our overall health and well-being, and yet we continue to leave a good chunk of PTO on the table. What’s the issue?

Get more time amid 11,000-foot peaks, somewhere in-between glamping and roughing it.

Delta Air Lines recently became the latest company to distance itself from Russia, following the country’s invasion of Ukraine, by ending its codeshare program with Russian airline Aeroflot.

Azuma Farm Koiwai, a new farm retreat a two-hour train trip north from Tokyo, opens a window onto Japan’s craft traditions in a region few travelers reach.

Those with proof of COVID-19 vaccination will be able to partake in the city’s iconic New Year’s Eve celebration.

Minibar Midori has no fixed address and announces its whereabouts on Instagram, so finding it is half the fun.

Two boundary-pushing chefs have transformed a tiny East Village restaurant into a space that welcomes everyone. The delicious, inventive food is almost secondary.