Costa Cruises Unveils New Promotion for Mediterranean and United Arab Emirates Sailings

Connecticut has launched a new campaign in response to Visit Florida taking down its “LGBTQ Travel” page.

Plan an escape to Europe or beyond starting at less than $500 thanks to this KLM Royal Dutch Airlines fall and winter sale.

When booking a cruise to Greece, most travelers picture themselves walking along serene alleyways between white-washed buildings, having freshly caught meals at seaside tavernas, or sunbathing on a tranquil beach.

VIVA Cruises will offer a wide selection of river cruises throughout Europe this holiday season.

Avalon Waterways is celebrating a record-breaking year of sales in 2024. And, already, the line is on track to smash its 2025 sales goals, too.

Contiki, the renowned travel brand catering to 18-35-year-olds, has announced the launch of its most extensive collection of European trips in over 60 years, along with two new budget-friendly adventures in Peru.

South Africa has its sights set on two of the world’s fastest-growing tourist markets — India and China. In a strategic bid to attract more visitors from these nations, the country is easing travel restrictions, including a proposed 90-day visa waiver. The tourism ministry says it recognizes the untapped potential of Indian and Chinese tourists.

Virgin Atlantic is expanding its network with the addition of three "new" destinations.

I often have sticker shock when booking flights and hotels. Even so, I select the best option and book a rate that offers free cancellation.

American Airlines is adding five new routes to Europe for summer 2025 out of its hubs in Charlotte, Philadelphia, Miami, and Chicago. 

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

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. —