Interiors, architecture, food, drink, and considered living.
Showing 101–120 of 167 articles
Ghent is the Belgian city that Bruges would be if it had never been discovered by tourism — a medieval powerhouse of Flemish art and Gothic architecture that also functions as a living, working university city with a nightlife, a food scene, and a creative energy that its more famous neighbor lacks.
Oliver Ramsey · 2025-03-11
The great houses of Burgundy — Domaine de la Romanée-Conti, Domaine Leroy, Domaine Leflaive — command prices that have placed them beyond the reach of anyone without a trust fund or a hedge fund salary.
Thomas Nakamura · 2025-03-11
Oaxaca is Mexico's culinary capital, a highland city in the southern Sierra Madre where seven varieties of mole, mezcal distilled from wild agave, and chocolate ground on stone metates define a gastronomic tradition that UNESCO recognized as an Intangible Cultural Heritage.
Catherine Avery · 2025-03-10
Tallinn's Old Town is one of the best-preserved medieval cities in Northern Europe, a walled enclave of Gothic spires, cobblestone lanes, and merchant houses that survived the twentieth century's wars and Soviet occupation with its medieval fabric remarkably intact.
Sebastian Cole · 2025-03-10
Hanoi moves at the pace of its motorbikes — constant, chaotic, and exhilarating.
Oliver Ramsey · 2025-03-09
Bath is England's most architecturally unified city — a Georgian masterpiece carved from honey-colored limestone and arranged around natural hot springs that have drawn visitors since the Romans established Aquae Sulis in 60 AD.
Daniel Hurst · 2025-03-09
Reykjavik is the world's most northerly capital, and it wears its remoteness like a badge of honor.
Catherine Avery · 2025-03-08
Seville is Spain distilled — flamenco, tapas, Moorish architecture, orange trees, and a heat that slows time to a crawl between two and five in the afternoon.
James Alderton · 2025-03-08
Auguste Escoffier codified five mother sauces in the early twentieth century: béchamel, velouté, espagnole, hollandaise, and tomato.
Oliver Ramsey · 2025-03-07
The cocktail party is the most efficient form of entertaining — it accommodates more guests than a dinner, requires less preparation, costs less per head, and generates better energy because people stand, circulate, and talk to multiple groups rather than being locked into a single seating arrangement.
Sebastian Cole · 2025-03-07
The cheese course, served between the main and dessert or in place of dessert entirely, is one of the great European dining traditions and one of the easiest to replicate at home.
Daniel Hurst · 2025-03-06
Mezcal is not a variant of tequila — tequila is a variant of mezcal.
William Ashford · 2025-03-06
Italy is not one cuisine but twenty, divided by the same regional boundaries that kept the peninsula politically fragmented until unification in 1861.
Sebastian Cole · 2025-03-05
The perfect steak is not a restaurant exclusive.
Thomas Nakamura · 2025-03-05
The modern kitchen worships speed.
Marcus Wei · 2025-03-04
A wine label is part information and part marketing, and the consumer's task is to distinguish between the two.
James Alderton · 2025-03-04
A properly seasoned carbon steel wok is the most responsive cooking vessel in any kitchen — lighter than cast iron, more heat-conductive than stainless steel, and capable of achieving the searing temperatures that produce wok hei, the smoky, charred breath of the flame that defines great Chinese stir-fry.
James Alderton · 2025-03-03
Mexican cuisine without chili peppers would be unrecognizable — like French cooking without butter or Italian without olive oil.
William Ashford · 2025-03-03
Sake occupies a peculiar position in Western drinking culture — revered in theory, misunderstood in practice.
Thomas Nakamura · 2025-03-02
Mise en place — French for 'everything in its place' — is the organizational system that underpins every professional kitchen on earth.
William Ashford · 2025-03-02