Passengers on a round-the-world cruise now stuck at port have to get off every evening and stay at hotels while the cruise company tries to 'reactivate' the vessel

Japan appears on track to welcome its first casino by 2030. Osaka IR, the operator of Japan’s long-awaited first casino resort, has forfeited its right to withdraw from the project within the next two years, as per reports.

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

Swiss International Air Lines has an unusual problem: Its new first-class seats are too heavy for some of its widebody planes.

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.

One might reasonably assume that the world’s best-connected airports would have been around for a while—long enough to test out new airline routes, apply those learnings, and figure out the smoothest way to introduce new carriers and destinations. Heathrow, for example, has long been hailed as one of the world’s best hubs, having opened nearly 80 years ago.

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. —

Lanette Canen and Johan Bodin gave up life on land to become seaborne nomads on a years-long cruise.

Athens, Greece, has been one of the fastest-growing tourist destinations in Europe. Last year, the city had a record 7 million tourists. 

A residential cruise ship that was supposed to travel around the world has been stuck in Northern Ireland for the past three months.

Can cool and conglomerate coexist — let alone thrive — when it comes to edgy lifestyle brands and multibillion-dollar hotel parent companies?

Low-cost Icelandic airline Play is celebrating the unofficial end of summer with a Labor Day sale tempting travelers with 25 percent off flights to Europe.

The Air France-KLM Group has officially become a shareholder in SAS Scandinavian Airlines. The agreement marks the conclusion of one of the year’s biggest airline deals and heralds the latest phase of consolidation in the European airline industry.