Travelling between Barcelona and Malaga? Ditch the plane for this budget train service

Norway is the latest country to gain visa-free access to China.

Travelling is turning into a nightmare for people with beauty enhancements like botox and filler. 

When booking a cruise to Greece, most travelers picture themselves walking along serene alleyways between white-washed buildings, having freshly caught meals at seaside tavernas, or sunbathing on a tranquil beach.

A winter getaway vacation just got cheaper. Delta Air Lines recently unveiled a limited-time deal on award redemptions through their SkyMiles program for flights in January 2025. The deals, as low as 17,000 miles round-trip plus taxes, include flights to popular destinations such as Bahamas, Tulum, Mexico; and Turks and Caicos.

Points and miles have helped me travel more (and better) this year. In fact, I've already saved thousands of dollars, and it's only September.

Over the past couple of years, I've fallen in love with France and all it has to offer.

Sad to see the end of summer? September is still a great time for a train adventure thanks to extended deals from French national rail operator SNCF.

New Zealand is nearly tripling its tourist tax to help protect its natural environment and boost public services.

Strikes are a regular occurrence in Europe, as employees withhold their labour to fight for better pay and conditions.

“Experiences” are becoming a growth engine for the travel sector. An expanding segment of travelers are demanding immersive, cultural interactions at destinations as an alternative to checklist visits of famous sights.

Travel to Europe during shoulder season just got easier thanks to a new fare sale, offering round-trip tickets starting at just $359 round-trip. 

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. —