Wine is my favorite sort of edible souvenir. OK, maybe it's my favorite souvenir, period. Nearly every time I travel I bring back a bottle of local wine. This is invariably a nerve-wracking experience, however, especially when traveling internationally. All wine has to go in checked luggage, so I spend ages swaddling it, wrapping it in laundry bags and triple layers of plastic wrap, crossing my fingers and hoping that it doesn't break and soak through the entire bag. Well, this is a worry no more, with the Jet Bag — a sealed bag and diaper for your wine. More

Before going to New Orleans, I had never tasted chicory coffee and didn't even have a very good idea of what it actually was. Its taste can be pretty polarizing, and yet chicory coffee is served in some of the best restaurants in Louisiana. Ever tried it? More

What a cool way to incorporate travel memories into the kitchen! While this is much more permanent than a snapshot stuck on the fridge door, it's also a really cool, bold graphic that could change the entire look of your kitchen: More

Cumin, cinnamon, mint, and lemon: these are the flavors we most strongly associate with Moroccan cuisine. When you start thinking of these spices in terms of nutty pilafs and rich tagines, a Moroccan-themed dinner party practically writes itself. More

Summer travel for many of us means hitting the open road. Can you imagine doing so with a fully functional kitchen in tow? These folks can: More

Ever seen a moray eel up close? No, I hadn't either, until I took a stroll through a Portuguese food and fish market in Lisbon. Come take a walk with me through some of the sights of the Mercado da Ribeira, an old market on the waterfront in Lisbon, Portugal. More

Anyone who frequents ethnic grocery stores knows that you don't need an international vacation to be whisked away to another place. Food can transport us, passport-free and on the cheap. Here are a few ways I find faraway trips even when I'm close to home: More

Spicy green chili pickles. Mango pickles infused with fenugreek and cardamom. Bright yellow cauliflower pickles with turmeric. Indian achars are almost too good to be called condiments. More

These tall, conical tagines manage to catch my eye every time I walk through a kitchen store. They're used for cooking the North African dish by the same name, and I've been putting serious thought into how I might possibly justify buying one. More

Last fall I took a trip to Portugal with my husband and a few friends. My husband had a meeting in Lisbon, and the low cost of accommodations (and food!) meant we could stay a little longer and take some time to enjoy this beautiful country. I was deeply inspired by the food there; here are a few snapshots from one meal, and some thoughts on how it inspired me. More