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

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

Where to eat in Uruguay, according to a chef.

To hear the locals rave, you’ll never drink better coffee or eat a better burrito or share a more authentic pizza than you can here. San Francisco, for its relatively compact size, packs a culinary punch that larger cities never will.

Inside the city’s most innovative restaurants, maverick chefs are defining modern Czech cuisine.

Morning, afternoon, or evening, Milan knows how to do caffè culture right. Known as “bars” in Italy, these local spots serve coffee drinks and pastries in the morning, and delicious savory and apertif menus in the afternoons.

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

From high-end seafood dishes to, as expected, perfectly-baked treats to go with New Zealand’s sublime coffee, Auckland’s restaurants will tempt you to stay put in the city ... forever. Or, at least, return time and again.

Chris Walker and Morgan Hartley spent three months cycling through central Asia as part of an 18-month bike trip. Here is part one of five of their account, in which their trip is almost thwarted from the start.

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.

The give and take of a 20-year friendship.

One traveler returns to Laos.

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/

Chef and owner Charlie Perry spent many hours by his great-grandmother’s side as she shared her love of cooking with him. Her name was Eva Coombs, and Perry opened this boulangerie in her honor. While there are a few gluten-free options on the menu, they’re limited to salads and the fruit-bowl sides. This is not a place that makes adjustments to its bread. The baker serves breakfast and lunch Monday through Saturday, and is open from 9 a.m. to 3 p.m. on Sundays for brunch.

Where to eat the best tapas in Madrid, Sevilla, Barcelona, and San Sebastián—plus how to order them like the locals do.