As long as the fish is fresh and the charcoal spit lighted, you can hardly go wrong at any of the dozen or so tavernas around the bay of Loutro, on Crete's southern coast.

  Food markets offer colorful links to the economy, customs and even dialects of a city. They?re one of the few opportunities where visitors can glimpse locals going about one of their essential daily chores.

  Aquavit, made from potato spirits and aged in wood, is the country?s best-kept secret.

  A culinary pilgrimage to Prince Edward Island, where nature has created a watery heaven on earth for shellfish.

  The prototypical hip hotel gets a face-lift, but the Royalton can?t mask its age in a city of younger and prettier hotels.

  At Goumanyat &Son Royaume, the spice emporium where the star chefs Pierre Gagnaire and Alain Ducasse shop, saffron is the signature product.

  Aficionados can take advantage of the tequila package offered by the Presidente InterContinental Hotel Guadalajara.

  A look at one of the more stunning recent visual depictions of the growing human imprint on the Earth through air travel.

  Despite increased efforts by the airlines, millions of travelers?bags still fail to reach the carousel.

  When I travel, I have learned to cope with airline security, check-ins and some inevitable questions. The first: ?Is that your real name??

  New dining choices at the nation?s airports offer an alternative to the dried-out turkey sandwiches or unappetizing snack boxes the airlines sell on most domestic flights.

  Hotels and airports are gradually catching on to the fact that mobile workers need more help getting their jobs done on the road.

  In recent years, Holiday Inn, now owned by InterContinental Hotels Group of London, has recovered from its decline and is expanding aggressively.

  A new culinary movement is taking place on Brick Lane, one that has less to do with Indian food and more to do with satisfying the tastes of the trendy crowd living in the East End of London.