Food + Drink tips

Step into the cramped hall of Jordan’s Souk el-Khodra, the Amman Vegetable Market, and the aroma is the first thing you notice. Certainly, the colors are dazzling – the bright green of raw chickpeas, deep purple of sumac, golden turmeric, and dozens more vibrant provisions decorate brimful tables. Meanwhile, the ambient haggling in Jordanian Arabic provides a melodic soundtrack.

Where to eat and drink is a high priority for many travelers. For those who work in the industry, that’s especially the case. I’ve been in the wine business for more than 10 years, first as a wine buyer for a retail store in New York City, and then as a journalist for the past seven years. Finding the best places to get a glass in a new destination is one of the first things I research. This past summer, I headed to Athens for the first time and was intrigued by the city’s wine scene before even hitting the ground.

It’s easy to overlook Torrance, California. The modest city barely registers as a blip on the radar alongside the 110 Interstate, but it’s more than a place you pass en route to somewhere else.

With its high-end resorts and spas, luxury department stores, and clean-cut golf courses, it is no wonder Scottsdale, Arizona, is such a popular destination — especially for bachelor and bachelorette parties. This being Arizona, it’s in the middle of the desert, but it’s far from the cartoon desert of Wile E. Coyote and Road Runner. For proof, all one has to do is consider the culinary scene and see just how good desert dining can be.

When it comes to classical French cuisine that Americans might initially cause us to turn up our noses, frog legs, which have a long history as a loved source of protein, likely tops the list. Recipes for frog legs, known as cuisses de grenouille in French, likely originated in southern China, but it was the French who elevated frog legs to the status of a national delicacy in Western cultures. It’s believed that resourceful monks in the 12th century, who were restricted from eating meat, turned to frog legs as a substitute protein source. Over time, this practice gained popularity and became ingrained in the French culinary tradition.

Anthony Bourdain was a prolific chef, author, and TV personality who changed the world of travel and food. Today, five years after he committed suicide, there still hasn’t been anyone able to take his place in the culture, though many have tried. Throughout his career, Bourdain’s work emphasized cultural exchange, open-mindedness, and deep respect for the people he encountered in his travels in a way unlike any other, using food to bridge cultural gaps and explore the shared human experience.