The cover story in our Winter issue (out soon!) shines a light on some of the creative folks who have been feeding Los Angeles during the pandemic. In Canada, we join a socially distant food tour, and in Vermont learn how easy it is to stay safe while enjoying the ski slopes. In Japan we learn the secrets behind some of the country’s iconic immunity-boosting fermented foods, and in Vietnam trace the development of another health-giving concoction—pho. There are stories too from Tasmania, Texas and Niagara wine country. So get yourself a copy of Taste&Travel; magazine Winter issue and joins us for the ride!

In this issue we experience the Welsh Valley, we travel to Australia, Argentina and California. We discover cheap eats in Auckland and take a food tour in Hanoi. Our feature story is Puglia: Thriving on the Vine.

Until borders open up again and we can move from place to place without endangering others, we can read and dream about places we’d like visit, or know more about. And we can cook our way around the world too, giving thought to people bent over the stove everywhere. Please enjoy our Summer issue. Stay safe, be well and be kind!

Winter 2021

Fall 2020

Summer 2020

Taste&Travel; magazine is your passport to the exciting and delicious world of culinary travel. Each quarterly issue serves up a feast of great food and travel writing, recipes, destinations, travellers' journals, book reviews, food trails and tours, cooking classes and other essential information for the culinary traveller and the armchair global gourmet. 

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Taste & Travel - Winter 2021

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