Not all travelers are blessed with an instinct for etiquette. William Sertl lays down the rules of the road with a little help from Miss Manners.

From the birth of lobbying to the most illicit affairs, all the good stuff happened behind these closed doors.

Alfredo Ayala, who has gone from San Juan to Robuchon and back, takes us on an insider’s tour of Puerto Rico.

For Belgium’s second city, cooking and couture—we don’t mean diamonds—are the town’s best friends.

Sushi meets tiramisù when the indomitable Marcella Hazan led a week of cooking classes at the Cipriani, in Venice.

This delightful, timeless account of young love and an old hotel inspired more responses from our readers than anything else ever printed in the magazine.

The Hôtel de la Côte-d'Or. in Saulieu has almost the character of a national shrine.

Louis Diat, once the celebrated head chef at New York's Ritz, as well as a prolific Gourmet contributor, offers a behind-the-scenes peek at the posh hotel's old-world holiday traditions, complete with 11 recipes for ritzy Christmas specialties...

The lackluster Valley of the Po is crowned with pinnacles of architecture and seraphic cooking.