Q: I'm off to Australia for a multi-week adventure and am wondering what foods I absolutely have to try!

I'll be bumming around Melbourne, Sydney, and Cairns and so far my list of things to try and buy only include Bundaberg rum and Lamingtons. Any suggestions?

Sent by Amy
More

Despite the frigid temperature and recent snowfall, the January produce market in Ankara, Turkey was bursting with fresh citrus, giant cabbages, and just baked bread. And just in case the photos don't do the goods justice, it was one of the most pristine markets I've visited. And don't even get me started on the pomegranates! More

Even before the days of having to remove shoes at the airport, bringing food along on a flight has been a challenge. Whether it's sneaking a salami in your checked luggage or attempting to slip a cupcake past TSA, success is linked to luck, and sometimes finding a fellow foodie airport employee. What are your tales of food in flight? More

Restaurant menu design might not be a frequent topic of conversation among home cooks, but food lovers (and what home cook isn't a food lover?), design buffs, and those who love to cook for a crowd have much to glean from the creative menu's play on type, color, and presentational style. Art of the Menu, launched last August by graphic design enterprise Under Consideration, showcases great menus from around the world, and it's a fascinating look at the way we, as eaters, are inspired and enticed by food. More

I spent the last two weeks of December in China, visiting my mother and stepfather, who have been living in Shanghai for the last year. Though I saw just a small segment of the country, I was blown away by the quality and variety of ingredients in the markets, and the great food to be found on almost every corner.

We hear a lot about China's fake honey and genetically-modified milk, but here are a few snapshots of what it is really like to eat in China for a couple weeks. More

It's that time of year again where we all pack into planes, trains, and automobiles to visit family and friends near and far. And if there's one thing we've learned: you can't rely on food in airports, train stations, and truck stops. More

There are certain realities we all must face. Things like the inevitability of the Christmas shopping season or the fact that a bakery-hopping trip to Paris may not be in the budget this year. Thankfully, there's now a way to feel as though you're in Paris -- all with the simple touch of a few buttons on your iphone. More

If you're looking for a trip that is a little more offbeat than the usual wine-tasting circuit, consider heading to a distillery for a whiskey tour. Saveur has rounded up four destinations with distilleries open to the public, from an Iowa rye distillery famous for its illegal operations during Prohibition to a team of creative California distillers that experiments with ingredients like foie gras and crab. More

During my recent trip to Turkey, I spent a day at the Istanbul Culinary Institute. At the outset, my intention was to share some stories and photographs with you, and encourage you to check it out the next time you're in Istanbul. Then yesterday, when I was thinking about why I started this website, something more meaningful came to my mind, and as I sorted through the photographs and the ideas I'd jotted down in my notebook that day, it became clear.

The most spirited images I had were the ones that showed how joyful this process is of learning to cook. The class was intimate, barely ten students, all women. There was laughter and focus. I even saw one little tear fall. More

Q: In two weeks I'll be embarking on a four-day cross-country train ride to visit family. I'm excited for the ride, but totally unimpressed with Amtrak's menu (and prices!). I've decided to be self-sufficient with regard to my meals, but I'm a little stumped. I'll have no fridge and no access to a microwave; everything has to go in my carry-on bag so it can't be too heavy; and I prefer to eat whole, nutritious foods, so pop-tarts and power bars are out.

I'd love to hear some ideas that go beyond jerky and trail mix. Help?

Sent by Brande More