The luxe 5-star Costa Navarino exists intelligently within an environment that it strives to protect. By Deborah Madison

A visit to California's historic E. Waldo Ward Ranch offers a view of its orange marmalade operation. By Susan Lutz

Culinary adventurers spread joy and the discovery of great new dishes around the world. By Clifford A. Wright

Cuba may not be a gourmet destination, but its Afro-Spanish-Caribbean fusion has plenty to offer. By Nicholas Gilman

Mingling Christian and local traditions, Kerala celebrates with Christmas stars and plum cakes. By Ammini Ramachandran

A retreat in a trendy Indian area reveals nuances of Kerala Brahmin cuisine. By Ammini Ramachandran

In Switzerland, Chef Georges Wenger celebrates a seasonal feast with sausage in all its guises. By Sue Style

Thanksgiving turkey leftovers are ideal for islama, a dish from the Black Sea area. By Robyn Eckhardt and David Hagerman

At the Swiss Chästeilet festival, cheese made with milk from cows who summered high in the Alps debuts. By Sue Style

Watching traditional brewing methods in Ethiopia is a window into a culture and coffee's origins. By Elisabeth Luard

Taste of Ecuador, Part 2: A chef in the central highland adds worldly touches to ancestral fare. By Nicholas Gilman

In Jerusalem, the weekly Shabbat lines run long for braided loaves at the city's best challah bakeries. By Ofer Vardi

Following one of America's most beloved food writers through the streets of Aix-en-Provence. By L. John Harris

A visitor to an Italian home is greeted with wine and local delicacies, regardless of the hour. By Carla Capalbo

There's a reason that Italy's northwest coastal region of Liguria has pesto like nowhere else. By Nancy Harmon Jenkins

Pho is an epicurean darling, but in Vietnam these four noodle dishes are stellar. By Robyn Eckhardt and David Hagerman

A visit to Quito and its central market compose Part 1 of an introduction to Ecuadorean food. By Nicholas Gilman

With the closing of Ferran Adrià's El Bulli restaurant, what will avant-garde taste like? By L. John Harris