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For many Angelenos, Palm Springs is primarily a long weekend getaway, a place to lounge by a swimming pool with a good book in hand. The city, however, rewards those who make time for a longer visit.

AFAR’s founder on visiting Egypt.

New Orleans takes its sandwiches as seriously as it takes its festivals (which is to say, very seriously). And a trip to the Big Easy isn’t complete without a muffuletta from Central Grocery, a debris sandwich from Mother’s, and a po’ boy from Parkway Bakery & Tavern, a banh mi from St. Roch Market, or maybe one of the tasty meat concoctions from Cochon Butcher, like maybe a duck pastrami slider. In short, make room for sandwiches.

A journey into Morocco’s Berber territory, where tradition and modern life meet.

The Ocucaje Desert holds some of the most important fossils in the world. And their only defender is a renegade guide with an eye for shark teeth.

Situated a block from the Canal St-Martin in the 10th arrondissement, Du Pain et des Idées is your favorite corner bakery—only better. The owner, Christophe Vasseur, was named best boulanger in Paris in 2008, and for good reason. From hearth breads to viennoiseries, everything is crafted to perfection. If you’re discerning about your bread, don’t leave without a slab of the signature loaf, the pain des amis—masterfully crusted on the outside and airy and fluffy on the inside, just waiting to be buttered. But Vasseur’s masterpiece is the chocolate-pistachio escargot pastry, a snail-shaped treat with pistachio paste slathered in between layers of puff pastry and punctuated with dark chocolate chips. This isn’t an optional stop along your Paris visit—it’s a must. But be aware: The shop is open only Monday to Friday.

Don’t let the name or menu fool you. This is neither a bakery nor the wings and burgers joint the menu might have you think. Rather, it’s a lively bar in the otherwise quiet city of Launceston that attracts vegans and meat eaters alike. Vegans and “vegos” come for the shrub burger (with fried pumpkin, eggplant, and vegan lemon aioli) or the veggie enchiladas. Carnivores swear by the “sanga” (sandwich) with slow-roasted pork shoulder doused in whiskey barbecue sauce and topped with coleslaw and apple peach chutney. An Aussie craft beer or Baileys and butterscotch espresso martini on the side patio, strung with faux ivy, isn’t too shabby either. The best times are had on live music and DJ nights, when the bar buzzes late.

Reflecting on a recent trip to Cairo.

In the city’s once-gritty fishermen’s quarter, a group of activist chefs is reviving—and reinventing—traditional cuisine.

Far from an excessively consumerist city, Montreal likes its goods select, well designed and generally not too showy. Bling has very little place here, where status tends to be demonstrated with understated finds rather than a season’s international It piece. That means that the best stores around carry small, recherché brands, with a focus on things made here or near. From clothes to design objects to homeware, here’s a list of shops that will inspire you to keep room in your luggage.

With a bakery on every other corner in even the tiniest villages in Belgium, what makes one stand out more than another? The answer is threefold: hand selected organic ingredients; skills built on tradition, passed from generation to generation and, most of all, the passion to create the perfect loaf of bread. All three of these are present at the Boulangerie Legrand in Namur. Baker, Dominique Legrand, has been baking bread since he was 18, but the history of the Legrand Bakery runs much deeper. Six generations ago, in 1831, Dominique’s ancestors founded Boulangerie Legrand and little has changed since those days. Dominique and his wife, Angela, had a mission when they took over the Boulangerie Legrand and moved it to its current location in Namur. Their goal was simply to create the finest breads from the best ingredients they could find. This is the reason people drive all the way from Brussels and even as far as Northern France, just to buy their breads. Some of the grains come from as far away as Egypt and their natural fermentations take anywhere from 18 to 24 hours. These are live breads and we could taste the difference, as the flavours danced on our tongues. From deceptively simple baguettes to sweet brioches to rich loaves made of chestnut spelt, it was impossible to choose a favourite. More Information: http://cheeseweb.eu/2013/08/boulangerie-legrand-namur-belgiums-bakery/

Berlin: Off the Wall

Experience a hotel stay made for royalty.

If eating huge plates of pork, deciphering local slang, and snowshoeing through the woods of Québec can’t bring two siblings together, what can?

People dream of European bakeries, lining the city streets, emitting delicious smells day in and day out. However, the truth is, in Spain a good bakery can be hard to find. Gogoko Goxuak is the newest addition to San Sebastián‘s café scene. They boast a great location for people watching, as well as artisan baked goods.