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Slow-cooked reindeer, seaweed-infused bread, smoked salmon, award-winning cheese, and Arctic berries are among the regional foods passengers will experience while sailing the beauty of Norway from Bergen to Tromsø.

The top minibars around the world are sustainable, locally sourced, and customized.

In honor of 130 years of Arctic seafaring adventures, HX Expeditions has created an onboard experience that allows passengers to experience what overnight accommodations were like in 1896.

New tariffs, an updated travel advisory, talk of a 51st state, and security concerns have soured Canadians on visiting—and spending in—the United States. The problem is that Canadians visit and spend more than any other foreign travelers.

Try these spots recommended by a local chef, from an authentic French bakery to an East African–inspired lunch joint.

In Park City, Utah, mindfulness shapes every experience—from unplugging outdoors to locally sourced meals, and supporting conservation.

In the state of Guanajuato, cooks at restaurants and ranches are plating up centuries-old recipes using endemic ingredients.

In this off-the-beaten-path wine country, home to one of the region’s top wineries, hike, dine, sip, and play your way through culinary treasures and natural landscapes over a long weekend.

Explore Buddhist temples, learn about traditional textiles, and hop on a motorbike for Michelin-starred fine dining.

The new Aqva loft gives guests access to Venice’s quieter waterways, offering the city’s first exclusive floating lodging with full navigation capabilities.

From local truffles to pumpkin seed oil, here’s what to experience in Austria’s culinary capital.

For years, I’ve been searching for the perfect travel pant. After lots of trial and error, I’ve finally found them.

The renowned chef is overseeing a menu steeped in recipes from his homeland for Capital One Landing at Ronald Reagan Washington National Airport (DCA).

At Mayakoba, create your restorative getaway exactly the way you want it.

On a 48-hour trip to Athens, writer and cookbook author Anya von Bremzen savors modern tavernas, heritage pastries, and the city’s best souvlaki.