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Vacations ... aren't they great? There's nothing like heading to a beautiful tropical island in the Caribbean, Florida or the Gulf Coast in the summer or fall. Vacation can be wonderful — that is, until a seasonal tropical weather event or hurricane hits your destination. Then a vacation can become a huge headache or something even worse.

Growing up in Singapore, I thought I'd seen most of my country — a city-state just slightly smaller than the size of New York City.

The travel booking landscape is rapidly transforming, with direct bookings on the rise and reshaping the competition. What’s driving this shift? Skift Research explores these pivotal changes in our new report: “Direct Bookings vs. OTAs: Analyzing the Shift in U.S. Travel Booking Trends.”

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. —

I've always used points and miles as a tool to enjoy travel experiences that I could typically never otherwise afford to purchase. Over time, this has often meant maximizing my rewards to book first-class flights and fancy hotel rooms. But aside from staying in Waldorf Astoria hotels and booking first-class flights on Japan Airlines' newest A350-1000 aircraft, your points can also be used to book special events and exclusive experiences.

Aug 28, 2024 • 7 min read

Flying through the night can be ideal for those trying to save time while traveling long distances — assuming you can sleep and arrive feeling refreshed, Gilbert Ott told Business Insider.

Alva Vanderbilt's 39th birthday present from her husband was a 140,000-square-foot summer "cottage" on the shores of Newport, Rhode Island.

The thing about Hawaii cruises is that there’s no bad time of year to take one. Thanks to its year-round sunshine and warm weather, Hawaii will be there for you whenever you’re ready to set sail.

Exciting news, Carnival Cruise Line fans: A visit to a massively revamped private island is in your future.

I'd never cruised before — but when 12 of my friends from high school hatched a plan to celebrate our 60th birthdays on a four-night Royal Caribbean cruise, I immediately said yes.

It’s a steamy May morning in Thailand’s lush Khao Yai National Park, just a two-hour drive northeast of Bangkok, and the tok-tok call of a gecko sounds as I stand on a balcony overlooking the GranMonte wine estate. Among its holdings are 7 guest rooms and 40 acres of vineyards at the edge of a tropical jungle, all baking in the 80-degree heat. The winery’s workers protect themselves from the sun, wearing wide brimmed hats and long-sleeved layers as they prune the vines that tangle and twist around dozens of constructed frames. Later in the year, the grapes that they bear will become bottles of Grenache, Verdelho, and Cabernet Sauvignon—all of them with roots, literally, in Thai soil.