We skipped the Blue Lagoon in Iceland and went to its competitor instead — it was less crowded and way easier to get to

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.

Avalon Waterways is celebrating a record-breaking year of sales in 2024. And, already, the line is on track to smash its 2025 sales goals, too.

After my son was born, getting him out of the house felt like an insurmountable task. Even taking him into the park next to my house felt like an ordeal. Thankfully, my confidence grew as time passed, and once my energy returned, so did my desire for adventure.

Good morning from Skift. It’s Tuesday, September 10, and here’s what you need to know about the business of travel today.

Greece plans to tax cruise passengers that step foot on the islands Santorini and Mykonos and ban new short-term rentals in three of Athens’ central districts, the prime minister announced on Saturday.

Greece just announced a new plan to keep a handle on tourism.

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.

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.

Travellers, including British tourists post-Brexit, will soon face a new hurdle when visiting Europe.

I recently spent 15 hours flying in Qatar Airways business class from South Africa to Tunisia.

Airbus is months away from launching its brand-new narrowbody jetliner, the A321XLR.

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. —