Taste & Travel magazine

Taste&Travel is a captivating magazine dedicated to the vibrant and flavorful realm of culinary travel. Explore the latest gourmet hotspots, unique accommodations, cooking classes, culinary cruises, vineyard excursions, food trails, walking tours, upscale dining options, hidden gems, renowned chefs, recipes, cookbooks, helpful tips, and everything else a culinary traveler or an enthusiastic foodie needs to know. Taste&Travel Publishing International operates as an independent publishing firm, combining a strong local presence with a worldwide reach.

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Taste&Travel Magazine •

3 weeks ago | tasteandtravelmagazine.com | Janet Boileau

At a time when the United States of America seem anything but united, a work that celebrates the diverse cultural and culinary threads that have influenced American cuisine, is a refreshing shift in focus. Jessica Harris is a pre-eminent culinary historian and a deeply knowledgeable exponent of African American foodways.
Taste&Travel Magazine •

2 months ago | tasteandtravelmagazine.com | Janet Boileau

This is not a new book (it was published in 2022) but it was new to me when I received it recently as a gift. Many of you will be aware of the Leung family via the Woks of Life blog they began in 2013. Within a few years it had garnered a following of millions and today it is recognized as a leading online authority on Chinese cooking in the English language. The Leungs’ blog is unique in that it is a multi-generational undertaking rooted in one family’s American immigrant story.
Taste&Travel Magazine •

Mar 24, 2025 | tasteandtravelmagazine.com | Mark Stachiew

Menu IngredientsLemon Juice 1/4 cupChardonnay 1/4 cupGarlic 1 clove, mincedMinced Shallots 1 TbsVegetable Oil 2 TbsMahi Mahi Fillets 2 x 6 ozUnsalted Butter 1 cupSea Salt 1 tspCook ItCombine the lemon juice, wine, garlic and shallot in a sauté pan, and cook over medium heat for 10 minutes or until reduced by half. Put oil in No. 10 skillet and heat on medium heat. Once oil is hot, add Mahi Mahi and sauté for 4 minutes on each side, flipping only once.
Taste&Travel Magazine •

Mar 24, 2025 | tasteandtravelmagazine.com | Mark Stachiew

Menu IngredientsToppingGranulated Sugar 1 cupAll-Purpose Flour 1 cupBaking Powder 1 tspMilk ¾ cupUnsalted Butter ½ cupFillingSliced Peaches 2 1/2 cupsCinnamon 1 tspVanilla 1 tspBrown Sugar ½ cupCook ItPreheat the oven to 350˚F. Mix the sugar, flour, baking powder and milk in a bowl. In your skillet melt butter until it browns. Pour above mixture into the skillet onto the melted butter. Do not stir. Mix the fruit, cinnamon and vanilla together.
Taste&Travel Magazine •

Dec 31, 2024 | tasteandtravelmagazine.com | Janet Boileau

Fresh mussels and chorizo are the stars of this creamy, brothy, tomato-based dish that’s finished with a bit of chili heat. Serve with grilled bread to sop up the extra broth.
Taste&Travel Magazine •

Dec 20, 2024 | tasteandtravelmagazine.com | Talia Wooldridge

These perfumed waffles are a menu favourite at Jack’s Wife Freda in New York City.
Taste&Travel Magazine •

Dec 20, 2024 | tasteandtravelmagazine.com | Talia Wooldridge

The rush and thrill of Manhattan. I was privileged enough to live near Chelsea for a brief spell which allowed me the chance to get to know New York City and Brooklyn a bit more intimately. For a city that never sleeps, the eating and drinking is unlimited. Here’s an insider’s peek into some cost-friendly finds for those who are seeking an excellent meal while visiting NYC.
Taste&Travel Magazine •

Dec 5, 2024 | tasteandtravelmagazine.com | Eric Ripert

A recipe from the cookbook Seafood Simple by Eric Ripert (Random House, 2023)• Extra Virgin Olive Oil 5 Tbs, plus more for drizzling• Preheat and outdoor grill or indoor grill pan to high heat. • In a small bowl, whisk together the olive oil, soy sauce and ginger. Set the dressing aside. • Season the tuna with sea sat and white pepper, then coats both sides with herbes de Provence, pressing firmly so that the herbs adhere. Lightly drizzle olive oil over the tuna.
Taste&Travel Magazine •

Dec 5, 2024 | tasteandtravelmagazine.com | Janet Boileau

Ilove seafood but like many cooks, am nervous about cooking it for variety of reasons. I don’t have a fishmonger nearby, most supermarkets only carry a limited number of species, seafood is expensive, and cooking it is finicky. I tend to avoid farmed fish because industry practices are poor in some parts of the world, so mostly cook wild salmon or cod and eat tuna from a can. I hoped Seafood Simple would help me change things up. Eric Ripert needs little introduction.
Taste&Travel Magazine •

Sep 27, 2024 | tasteandtravelmagazine.com | Elyse Glickman

There’s a new food connoisseur’s trail blazing across Thailand. With a good number of Michelin honours awarded to hidden gems and statement-making destination restaurants, the trail is perhaps best described as a constellation rather than an “all-star lineup.” Travellers have been drawn to Thailand in part because of its affordable comfort food. The nation’s inventive chefs, meanwhile, have drawn international attention with their elevated recipes.