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A first look at Samaritaine, which after being closed for 16 years is welcoming back shoppers once again—but this time foodies, champagne sippers, and hotel and spa guests are invited, too.

The plan is set to begin in Phuket on July 1. If successful, it could be expanded to include destinations such as Samui Island, Krabi, Pattaya, and Chiang Mai in October.

Explore cobblestone streets and antebellum mansions by day and retire to character-filled hotels by night.

Thousands of years in the making, the Sonoran Desert’s ancient pantry is finally getting its fine dining moment.

Lots of shiny new Michelin stars, a new museum dedicated to the French Resistance, and a much-anticipated hotel opening mean that off-season sparkles in Paris.

Waldorf Astoria New York’s updated guest rooms, restaurants, and bars are now available for reservations, ahead of a grand opening this fall.

As U.S.–Canada relations remain strained, a charming Québec tourist region has launched a campaign of reassurance and acceptance.

In March, the airlines agreed to retain some degree of service to every domestic airport that had commercial service prior to the pandemic. That agreement expires at the end of September.

The airline is the latest working to improve in-flight connectivity with the hopes of ultimately offering wireless internet free of charge.

In 2022, Crystal Cruises went belly up. Now, two of the original ocean ships are back on the high seas—with some enticing upgrades.

A visit to Uganda’s wild spaces may include encounters with hulking gorillas, cruises along the Nile River, and treks through snow-capped mountains.

If you would rather pay more upfront and not rack up added charges while on board, consider these worry-free, all-inclusive sailings.

A new urban retreat with a deep connection to Taiwan’s culture, Capella Taipei offers more than luxury amenities. Here’s why it’s worth staying a little longer.

From Rome’s spring renaissance to Scandinavia’s summer surge, climate change is redrawing how, when, and where we travel throughout Europe.

Whether the final result is burgers, bibimbap, or tea-smoked soy chicken, airlines spend years developing in-flight menus. The process is both a science and an art.