Who Was on the Sunken Yacht? Tech Mogul Mike Lynch, His Family and Friends.

Quaint brick-paved and cobblestoned streets, historic buildings, and an incredible food scene—these are just some of the things I fell in love with during a recent trip to Portland, Maine.

Sep 8, 2024 • 5 min read

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.

China was a booming opportunity when United Airlines launched flights to Chengdu a decade ago.

Sep 6, 2024 • 5 min read

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.

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

With summer winding down and older kids heading back to school, Beaches Resorts is giving families with younger children a reason to keep the fun going with their newly introduced "Fall Fam Jam" offer.

If you're traveling to Switzerland, a few things will likely be mentioned.

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.

Someone once told me every life boils down to five major decisions —five moments when the direction we step dictates the path we'll travel until the next juncture. If it's true, I made one of those decisions in 2015 in the western reaches of Washington State. I was 33 years old and had just summitted Mount Rainier, the first glaciated peak I'd ever climbed and the most adventurous thing I'd ever done.