Taste & Travel - Spring 2026

この号では

In this issue, travellers report from Los Cabos and Jasper and our writers roam farther still -- across Türkiye’s culinary crossroads, along the lemon scented paths of the Amalfi Coast, and deep into Norway’s Finnskogen, where an ancient forest culture offers quiet wisdom for modern travellers. We check into Austria’s storied Stanglwirt Resort & Spa, wander Costa Rica’s bustling Cartago Market, discover amazing ingredients in Madagascar, and follow flavours from ship to shore in Baja. In Sweden, a new generation of chefs is redefining Scandi cuisine, while aboard a Viking ship, soup becomes an art form. Our kitchen pages celebrate spring’s return with bright, comforting dishes, from Italian cookies and sizzling chicken to a fragrant vegetable stew. We also spotlight the spice that once reshaped global trade – nutmeg -- and meet an Ottawa chef whose creativity is putting his city on the map.