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Musicians Aimee Mann, Joe Henry, and Loudon Wainwright III gather in Louisville to indulge in raw oysters, dry martinis, and unscripted conversation.

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

On a luxurious journey from Singapore to Bangkok, writer Chris Colin lifts the veil on the magic—and mystery—of rail travel.

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

Argentina at a Gallop

At Salt Water Farm, students return to the land—and the sea—to learn forage, fillet, and feast.

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

Passionate Mexico City foodies are rediscovering and reviving Mexico’s rural culinary delights.

The chance to try Iron Chef Masaharu Morimoto’s first Pan-Asian restaurant is what brings most people to this Disney Springs spot, which opened in 2015. The menu blends flavors from China, Japan, Thailand, Singapore, South Korea, and Malaysia, while the decor impresses with a glass staircase, sparkling chandeliers, and a 270-foot-long bar. This is the kind of restaurant where sharing plates makes for the most satisfying meal, so come with a group and cover your table with Peking duck, sushi and sashimi, shumai dumplings, pad Thai noodles, and more. Just be sure to save room for the revelatory desserts, which range from Oreo tempura to house-made churros.

I found a new food obsession when I visited Taiwan, Peking duck. This traditional Chinese dish isn’t just served in Taipei–it’s been elevated to a form of culinary art. While you can find several great purveyors of this delicacy in Taipei, my favorite is the Celestial Restaurant in Zhongshan District. The adventure starts by ordering how you want to duck presented. Your options are duck served in one, two or three ways. Option one is the classic serving of the tasty duck, option two involves mixing the meat with scallions and soy sauce and serving it over rice and the third way is making a soup from the stock. Keep in mind, it’s not one or the other, if you order it three ways, you get all three ways. The classic is of course the best and more than enough food for several people. The duck is first presented to the table in all of its roasted goodness before the skin is served to the salivating diners. The proper procedure is to wrap pieces of the skin along with scallions and hoisin sauce in a small crepe. This simple layering of flavors quickly became one of my favorite meals I’ve ever had. After a few quality moments with the skin, the duck meat is then served, diners consuming it again with the scallions and crepes. I feel cheated that this was the first time I ever had an expertly prepared Peking Duck but it is without exaggeration when I say I would fly back to Taipei just for the chance to enjoy this remarkable meal a second time.

A journey through one of the world’s last, best travel secrets.

From bags to books to brews, shopping in San Sebastián tempts even the tightest wallet. Don’t get distracted if it seems the San Sebastiánites shop more Zara than thrift—when you’re not looking, they’re ducking into the shops that have been open for decades. Tapestries and traditional hats, wine and seafood—the basic necessities in San Sebastián each have their own temple, in the form of shops that boast a history as interesting as their wares.

Berlin: Off the Wall

There are two Min Jiangs in Singapore, and both are set in lovely heritage buildings: one in the early-20th-century Goodwood Park Hotel, and the other in Rochester Park, a cluster of colonial-era black and white bungalows repurposed into restaurants. Min Jiang’s menu is packed with Sichuan and Cantonese classics, but the big star is the wood-fired Peking duck served with traditional pancakes, crispy slivers of skin and meat, and sweet bean sauce. Still hungry? The hot-and-sour soup, prawn-and-pork stir-fry, and lobster with eggplant and minced chicken in Sichuan chili sauce are also irresistible. If you’re dining with a significant other, grab a table outside on the veranda: The candlelight and tropical foliage create a romantic and cozy vibe.

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.