How to spend the ultimate weekend in Lyon

Dianna and Michael Norton both dreamed of visiting the U.K. She's an English history buff fascinated by things like the Tower of London and the Crown Jewels, and Michael had always wanted to see Stonehenge. But Michael's leg swelling prevented them from flying more than six hours at a time — a serious hurdle when most transatlantic flights start at around seven hours.

Sep 10, 2024 • 7 min read

France has introduced new rules regarding luggage on trains with fines for travellers who don’t comply. 

The newest iPhones will come with an easy way to ask generative AI about real-life visuals. For travelers, that means easier ways of navigating new cities. 

Sep 7, 2024 • 5 min read

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.

Want to get away to Europe? Travelers can score one-way flights for as little as 15,000 airline miles with this little-known frequent flier program. 

Before Vanderbilt mansions like The Breakers and Marble House put Newport, Rhode Island, on the map as an escape for the Gilded Age's wealthy elite, there was Chateau-sur-Mer.

Sep 4, 2024 • 7 min read

Indian Gen Z and Millennials prefer to travel in the off-peak season to avoid crowds and reduce costs, according to a report by online visa application platform Atlys.

Sep 2, 2024 • 6 min read

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. —