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A day trip on the Hurricane Turn Train near Denali National Park gives one writer a peek at what it’s like to live unplugged and off the grid in the Alaskan backcountry.

The state’s restrictions on the sale of sunscreens containing the toxic chemicals oxybenzone and octinoxate won’t take effect until January of 2021, but change is already afoot.

At Wildflower, one chef has adopted aboriginal cooking practices to bring the true flavor of Western Australia.

Ahead of President Obama’s visit to Havana this weekend, the rules have changed for travel to Cuba.

Download these apps and, even when you’re far from cell service, they’ll help guide your adventures through some of our best-loved outdoor spaces.

As news emerged this week of two very promising COVID-19 vaccines—one from Moderna and one from Pfizer—experts discuss what travelers can realistically expect in the coming weeks and months.

With a crop of new hotels, a food scene that spans street carts to minimalist dining rooms, lively arts, and endless Mediterranean beaches, Israel’s second city beckons.

What it will take for cruises to be able to start back up again is complicated—and much of it is beyond their control.

Where, how, when, and why to watch this phenomenon

The best 2018 openings in Paris include everything from a refined Pierre Hermé tea salon on the Left Bank to a neon-colored Asian canteen in the 11th arrondissement.

Italian officials said Sunday’s collision underscored the need to ban cruise ships from using the busy Giudecca Canal.

These two rival programs offer sweet benefits for frequent guests. Is one more worthy of your loyalty than the other?

J.MAK is both the name of one of the biggest hotel representation firms in the travel industry and the nickname of the man behind the brand: Jon Makhmaltchi.

When Will McGrath followed his wife, Ellen—a sociologist specializing in AIDS research—to Lesotho, he knew little about the African country. Less than a year later, he became Moshoeshoe.

The acclaimed chef and inventor of the Cronut reflects on his favorite dining memories ahead of opening his very first savory restaurant.