I spent 8 days in Panama and returned feeling like I visited 3 different countries. Here's why it's worth a trip.

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

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Monet Hambrick likes to say, "If kids live there, kids can visit."

American Airlines has several new flight options for travelers eager to see the Colosseum in Rome, or take in the Prado’s art collection in Madrid.

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

Dallas Fort Worth International Airport (DFW) is planning a major face-lift for its busiest but most dated terminal.

Sun-seekers, meet Star Seeker. One of the cruise industry's most anticipated new high-end ships is set to debut at the end of next year, and you'll only have one chance to catch it in the Caribbean.

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. —

Stifling heat across Europe this summer has made the thought of multi-day mountain trekking an unappealing prospect.

I love to travel. Luckily, between work and personal trips, I'm on the road for about two weeks of each month.

Holland America Line will open up grand voyages and pole-to-pole sailings to travelers hoping to book just a segment, making it easier to explore some of the coolest regions on Earth.

Americans are gearing up for a record-breaking Labor Day holiday weekend with nearly 23 million seats booked, and some days and airports will be more crowded than others.