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The Spirit of Istanbul

In wine country, a group of innovative chefs have ignited a culinary renaissance–and restored cultural pride.

You’ll find the things you already love about Sweden—meatballs, ABBA, art, palaces—plus a few more (marzipan-filled pastries, outdoor art, and bonfires on a spring evening), all in a beautiful waterfront city.

Joburg is a meat-eating town, but in this case the meat can include giraffe, crocodile, and kudu.

One traveler discovers a tradition even richer than the cuisine.

AFAR chose a destination at random—by literally spinning a globe—and sent comedian Jorma Taccone on a spontaneous journey to Nairobi, Kenya.

Ireland’s best products come directly from the sea and soil, with fresh seafood, meat, and vegetables making their way into traditional Irish cuisine and the menus of award-winning chefs, from city center to the coast.

In a square mile of West Texas, Chris Colin finds family and traces his roots back to a wilder America.

With everything from street food to Michelin-starred cuisine, Seoul boasts an extensive culinary scene. Be sure to sample specialties like bulgogi (barbecued meat), japchae (stir-fried noodles), and comforting soups, all served with kimchi.

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

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.

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

In the last few years Prague has seen a huge upswing in its food scene, on par with some of the most vibrant of European capitals. Loosen your belt and tuck into some typical Czech dishes—roasted meats or Prague ham, served with dumplings and, of course, apple strudel—or loosen your wallet and splurge on one of the city’s three Michelin-starred restaurants.

I’m on the hunt for perfection, Japanese style.

In the past decade or so, Budapest’s restaurant scene has broadened beyond goulash and stuffed cabbage, with trendy new venues serving both a wider variety of international cuisines and elegant, innovative takes on traditional Hungarian fare.