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From fresh seafood towers to 100-year-old jewelry boutiques, how to support small businesses and eat local in the legendary city of Charleston.

With foods as diverse as Norwegian flatbread, Hmong spicy sausage, and local wild rice, Minnesotan cuisine offers a trip around the world.

Expand your palette with a bottle from India, France, Israel, or Mexico.

The bucolic Speyside region is home to Glenfiddich, where Scotch whisky is a story of water and wood, patience and people.

Chocolate and vanilla are classics, but on your next trip to the continent, opt instead for one of Europe’s quirkier traditional flavors. Like resin or licorice. Trust us.

From exploring old-school chocolate-making techniques to getting a cacao-infused spa treatment, here’s how to go beyond the bar.

Goody Twos Toffee is now available at the Sorso Wine Room at Scottsdale Quarter and at Sphinx Date Ranch.

Goody Twos Toffee is not only hands down the best toffee I have ever had but also a great local experience. The owners of this little company regularly serve up bite-size samples– just enough to fuel my addiction and start a conversation. They have seasonal treats as well—on Halloween everyone in the shop was dressed up and they gave out delicious cider! It’s a mother-daughter duo (Donna and Stacey) that blends traditional toffee recipes with creativity and fun. They offer traditional flavors or more modern flavors with ingredients like pretzels, kettle corn, cayenne pepper, French sea salt, and more. When you get home and panic that you didn’t bring back enough toffee, don’t panic. You can order your favorites online and have them sent to your door.

After opening in 2012, Collinsons quickly became a favorite in the fashionable village of Broughty Ferry, just three miles east of Dundee. Here, high-quality dishes feature seasonal produce and local ingredients. Choose from options like pan-roasted deer loin and fried guinea fowl, perfect for pairing with a reasonably priced selection of house wine. Diners can choose from two- or three-course menus, but will want the latter for such decadent desserts as sticky date-and-ginger pudding with toffee-pecan sauce and vanilla ice cream.

Maple taffy is an outrageous Quebecois treat. My friend here, dressed in her fantastic Canadian tuxedo, drizzled sweet, sweet maple syrup over clean white snow to create maple toffee. She let me flip the confection onto a stick, and deliciousness ensued. I suggest you keep a toothbrush in your pocket if you get a little zealous on this stuff. I found this pop-up near the Place Jacques-Cartier, but I’ve spotted Tire D'érable all over town.

Very few people have the willpower to resist a candy shop. Anyone with curiosity about the candy making process will be drawn to Big Island Candies with the big picture windows into their production room. Their small batches ensure fresh shortbread cookies and chocolate truffles are distributed to their resellers and customers. The shortbread comes in several Hawaiian flavors like macadamia nut, pineapple, and kona mocha. There are so many chocolates to choose from, but my pick is the Hawaiian macadamia nut caramel cluster, with a side of milk chocolate macadamia nut toffee, and a last course of dark chocolate covered whole Kona coffee beans. If your candies make it home, they will be the perfect gift for friends and family.

Toro Toro by Chef Richard Sandoval is a new 300-seat restaurant and bar that combines culinary flavors of Asia and Latin America. During a recent trip, we sat down in the main dining room to sample the award winning arepas corn cakes, small plates and handcarved steak entrees. The Toro Toro brand originated in Dubai where Sandoval has showcased his homemade empanadas to tens of thousands of diners. The bar is lined with toffee-colored banquettes and stone bull statues. Be sure to try the “Machu Picchu” cocktail consisting of pisco, St-Germain and fresh jalapenos. For groups, create a multi-venue event for 300 pax with the Olay breakfast restaurant next door. Table 40 is the private dining room located inside InterContinental Miami’s contemporary kitchen. Available for group events and intimate dinner parties, Table 40 seats 14 for a luxurious dining experience featuring cuisine by InterContinental Miami’s corporate chef, Alex Feher. “We try to enrich one’s experience at the InterContinental,” says Kovensky. “Whether it’s the level of service, the artistic presentations or the F&B.”

Lima 27 is a big name on the city’s list of upscale establishments, known for its blend of Peruvian, Italian, and Chinese cuisine. Portions are small and shareable, and while it may be tempting to stick with the iconic specialties such as the ceviche trio, you’re better off exploring the unique elements of the menu: grilled octopus with goat cheese chimichurri, smoked salt, and lima bean purée; snail risotto with flambéed Pernod, luscious bone marrow butter, swiss chard, and parmesan air; and grilled tuna with greens, apples, crunchy crab cake, potato strudel, mustard toffee, and grated hazelnuts. Be warned that the Pisco sours are strong, but where in Lima are they ever not?

For homemade ice cream, sweets, and old-fashioned flavored sodas, take a step back in time to a real soda fountain in Cincinnati. Aglamesis Brothers has been a Cincy institution since 1908 and there is no better place around town to get old-school treats. There are two locations in the metro area, but it’s the Oakley Square location (pictured) that still has the old school soda fountain. Definitely worth a trip out of your way, especially if you are traveling with kids. Want a fresh vanilla or chocolate cola, or opera creams? Looking for toffees or a box of assorted chocolates? Hankering for a champagne italian ice? Aglamesis has them all.

I’ve discovered an affinity for ostrich meat - it’s lean and so tasty! Perfect for burgers. At Dukes Burgers in Greenside. This burger had fried rosemary-infused butternut squash and cucumbers as well.

With 21 suites, all of them larger than 1,000 square feet, set among grassy dunes on a less-developed swath of Grace Bay, Beach House is both intimate and roomy. Condo-like in their dimensions and layout, every suite has a kitchenette and a large balcony with a daybed. A few of the suites face the pool, but most have an ocean view that looks out on a white-sand beach and snorkeling reef just beyond. There’s adventure on the beach, with a list of water sports, and at the table, with a variety of ceviches and Kitchen 218’s signature sticky toffee pudding.