Who’s Missing From Sunken Yacht? Tech Mogul Mike Lynch and 5 Others.

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.

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. —

Stifling heat across Europe this summer has made the thought of multi-day mountain trekking an unappealing prospect.

Melissa Dewalt caught the travel bug a decade ago when she drove from her home state of Pennsylvania across the country to California to visit her then-boyfriend. She then road-tripped north to Seattle.

Don't ask me how, but August is leaving and September is knocking — and while there are technically still a few weeks of summer left, I'm already dreading its end. This summer has been a good one for me, full of travel, friends and family. This month has been full of hotel news, too, including a few exciting things you might have missed.

Driving between France and Italy this year? You may be forced take a detour as the Mont-Blanc Tunnel, which links the two countries beneath the Alps, is closing for 15 weeks for renovation work.

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.

Between Sri Lanka’s eight UNESCO world heritage sites, its thriving wildlife, and pristine white sand beaches, the “Pearl of the Indian Ocean” has enough glimmer for everyone—and now, visiting the South Asia island nation, located off the coast of India, is about to get easier (and cheaper) for travelers from 35 countries.

The rapidly brightening sky was painted with swaths of orange, pink, and yellow. The early-morning light revealed a city that seemed to be little more than a patchwork of haphazardly planned mid-rise buildings in varying states of repair, punctuated with sprawling bushes, trees quivering in the morning breeze, and lawns sloping toward the nearby sea. The nocturnal beep-beep of tree frogs gave way to the insistent chirp of morning birds that rose from the trees to swoop across the sky like animated chevrons. As I watched the Senegalese sunrise on my first day in Africa, I was vibrating with anticipation. Dakar was waking up, and I was here to witness it.