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The new Musée Atelier Audemars Piguet in Switzerland’s Vallée de Joux chronicles 145 years of luxury watchmaking traditions in the Jura Mountain region.

Despite a recent spate of collisions, insiders insist that river cruising remains a very safe and satisfying way to see the continent.

Christmas in paradise sounds very merry, indeed.

Ditch the crowds at the beach and venture into Puerto Rico’s remote central mountain region to find waterfalls, hidden lakes, and plenty of peace and quiet.

An unassuming neighborhood has been reborn, complete with a new boutique hotel, cafés and restaurants, art, and—the pièce de résistance—a reincarnation of the most recognizable building in the city.

Chef Alon Shaya talks about learning recipes from locals—and why it was the highlight of his trip.

There’s only one thing more fun than a college town and that’s a college town without any homework in sight.

Departing from London Victoria Station, the newly reimagined Cygnus carriage on the British Pullman is very intentionally Wes Anderson.

A recent report details which of the world’s airlines and airports see the highest rates of on-time arrivals and departures.

As destinations open their borders and travel slowly resumes, the health of visitors and citizens in the age of coronavirus remains a concern.

To help revive its tourism industry after the April bombings, Sri Lanka is waiving visa fees for citizens of 48 countries for the next 6 months.

From Point Arena to Pacific Grove, here are 10 lighthouses near San Francisco and the Bay Area you can visit.

Sydell Group founder Andrew Zobler is moving on from his popular brand of affordable design hotels to make room for some exciting new projects.

Celebrity chef Charlie Palmer is among the partners involved in the newly launched Appellation brand, with properties coming to Northern California’s wine country and a luxury wellness-themed resort in Utah’s Park City.

More than a year following the beloved chef’s death, some of his treasured belongings are being sold to raise money for his family and a new scholarship at the Culinary Institute of America in his name.