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Breaking the Ice in Tokyo

Where to eat, according to a chef.

The dish is ubiquitous throughout the country, though nobody quite knows where it got its unusual name.

I’m on the hunt for perfection, Japanese style.

Seeking the wonderfully disorienting effect of travel, writer Taras Grescoe ventures to Budapest, where bewilderment ensues.

AFAR chose a destination at random—by literally spinning a globe—and sent Frank Viviano on a spontaneous journey to Venezuela.

When a couple embarks on a spontaneous road trip through Italy, they rediscover the joys of unplanned adventure.

The tradition of artisanal rum making has become central to island life.

On a crowded bus trip in Mongolia, one traveler learns how to sit back and enjoy the ride.

At a working cattle ranch in Northern Patagonia, visitors can ride horseback, eat traditional Argentine asado, and yes, stay the night.

Monk’s Bowls in Bangkok

From the mountains of Iran and the backstreets of Yogyakarta to war-torn Addis Ababa and a hillside roost in Taiwan, this is the riveting story of a wanderer whose thirst for travel was never-ending.

There are thousands of traditional Japanese inns with hot springs across Japan. This hot spring lodge is part of a decade-old Japanese pastime.

An interview with René Redzepi.

Long before his episode debuted in the new season of Netflix’s “Chef’s Table: Pastry,” chef Will Goldfarb told AFAR how he dreams up delicious pastries with help from Indonesia’s local sugar source.