A couple say they spent $400,000 trying to regain access to Disney's exclusive club and lost the legal battle

The best time to visit Ireland—to see green countrysides and impressive castles, to learn about Celtic history, to rub elbows with friendly and funny Irish folks—is any time of year. Whether you want to visit for the breathtaking beauty of Ireland’s rock formations or medieval architecture, or just to drink a whole lot of Guinness, the key to a good visit to Ireland is to time it just right.

Sep 11, 2024 • 6 min read

Daytime Bangkok is an industrial opera—flashing tuks-tuks, hectic motorbikes, and dogged taxis whizz by the end of a side street, creating a soundtrack of car horns and engines, which then layer onto an Adele playlist blasting out of one of the many gay bars along Silom Soi 4 road. But hidden at the very end, where the noise of the traffic becomes a dull hum, is the Stranger Bar, its black facade bleeding into the other buildings on either side. Come nightfall, a quick metamorphosis begins—it's nondescript no more as the crowds funnel in, waiting for the night’s five drag acts to dazzle inside the bar-cum-threater.

When you’re heading through airport security, it’s always a bit stressful when you can’t quickly find your ID to present to the TSA agent. Luckily, those days may soon be behind you—if you’re an iPhone user.

Villa Vie Residences' highly anticipated residential around-the-world cruise has been delayed yet again from its original May target date, it told waiting customers on Monday.

It's the scourge of travellers who fly long haul for business and pleasure alike, but jet lag is an inevitability for many.

I'm an American born to British parents. My husband is British and recently obtained US citizenship after living there for 10 years. When we had our son (who also has dual citizenship), we knew we'd spend significant time on both continents. However, the pandemic, finances, and busy schedules kept us from traveling internationally.

I let out a blissful laugh after arriving at Isla Palenque and seeing where I'd call home for the next three days.

Dating is complicated. Finding love while living abroad can seem impossible.

In February, I went on a Lindblad Expeditions National Geographic cruise that was unlike any other trip I'd ever been on before.

Summer is over and airlines, like the weather, are shifting into fall mode. That means fewer leisure-oriented flights and more connections aimed at business travelers.

Koji, the mold that transforms soy beans and wheat into soy sauce and rice into sake, is so beloved in Japan that it has its own holiday. And lately, chefs have been finding new uses for the fungus, which has a fruity aroma and an ability to make “anything it touches better,” says Jeremy Umansky, 41, the owner of Larder deli in Cleveland. He uses koji for almost everything: to cure pastrami; to ferment Chinese-style black beans, which are ground and swirled into chocolate babka to embolden the chocolate; and to sprinkle over salads and fries in the form of what the restaurant calls Special K, a seasoning of dried ground koji. “It’s a harmonizer,” he says. Bartenders, too, are taking note. At Nancy’s Hustle in Houston, the bar manager, Zach Hornberger, 32, adds it to the nonalcoholic Silver Brining cocktail, a sweet-sour-salty mix of pickle brine, grapefruit and lime juices, koji and tonic. “It brings this umami background to beverages, and it plays well with citrus, taming the high acid notes and rounding the drink as a whole,” he says. At the restaurant Fête in Honolulu, the bar manager, Fabrice McCarthy, 41, infuses rum with shio koji (a slurry of koji, water and salt) and shakes it into a mai tai to add salinity — the effect, he says, is similar to how salted peanuts make you want to drink more beer. Ryan Chetiyawardana, 40, the owner of the bar Lyaness in London, experiments with koji in multiple forms — for one cocktail, he ferments parsnips with koji, which he says unlocks the sweetness and delivers “a huge tropical brightness.” While koji often plays a supporting role, at Paradiso in Barcelona, it wraps around the entire lip of the glass used for the Fleming, named for Alexander Fleming, the discoverer of penicillin, another influential mold. For this fungus-inspired cocktail, which includes grapefruit, tequila and miso, the manager of Paradiso’s research lab, Matteo Ciarpaglini, 30, one-upped a classic salt rim with a fluffy cloud of koji, its floral fragrance accompanying every taste. —