Teva Kukan

Bagels might be serious business in New York, but for Beth George, they’re also a deep source of connection and creativity. After finding her way to a thriving bagel business, Beth realized she had more to offer: knowledge. And lots of it. Now she’s helping aspiring bagel makers through the process of opening their bagel shops. We sat down with Beth to hear how it all started, where things are going, and how the Hudson Valley became the perfect proving ground for turning good ideas (and great bagels) into something real.

Some stories are etched in tradition; others are crafted in innovation. Then there are the ones that bridge both realms, building on the past and maintaining a legacy of excellence while also embracing the possibilities of tomorrow. Such is the story of Rémy V, Rémy Martin’s clear, unaged spirit — inspired by a rich history that’s been reimagined for the future.

In a world where mass production, a desire for ease of effort and quick results often drive decision-making, it can be difficult to find those who are led by values of craftsmanship and a dedication to perfection. To find one who appreciates authenticity and genuine care for craft is to find a true artist, whether that commitment to excellence is represented by a monumental sculpture, such as those created by Mexico City-based artist Sebastian, or in a bottle of simply perfect PATRÓN® Tequila.

The artichoke is a vegetable of legend, immortalized by artists and poets alike who’ve embraced its many charms and wonders. The artichoke stands proud in form, yet humble in demeanor. It’s prickly, yet delicate. A tender heart surrounded by a tough exterior. Though most of us are familiar with the vegetable in its dippable or roasted form, one brand has elevated the artichoke into a compelling and intriguing aperitivo: Cynar.

Wine drinkers so often get hung up on this idea of terroir, i.e., the climate, weather, geography, geology of a vineyard, but there is so much more that contributes to a wine than just the land, the water running through it, and the air passing over it. Also intrinsically linked are the various flora and fauna—the array of plants, animals, fungi, and microorganisms—that make up a vineyard’s ecosystem. This biodiversity—and keeping it balanced and maintained—is an important part of making exemplary wine, as well as key to ensuring the health of both the land and the community that surrounds it.

It’s just after Halloween. The trick-or-treaters have come and gone, the night's winding down and the candy you thought you bought far too much of has long since left the building. But you’re still full of the spooky spirit and want something sweet yet sophisticated. Thanks to some forward-thinking, your liquor cabinet is well-stocked with all the spirits you need to help you create a cocktail to make you cackle with joy. Pick your poison and gather your ingredients. We’ve come up with four drop-dead delicious cocktails for when the candy has run out but still want to indulge your sweet tooth.

Gather ‘round ye ghouls and ghosties, it’s time for some post-Halloween fun! Whether your Halloween plans involved donning a costume and scaring up some fun with your best fiends or having a good old-fashioned monster-movie fest, chances are you’ll have some leftover candy hanging around that those tricker-or-treaters didn’t quite get to. Read on for some pairings to sip alongside leftover Halloween candy.

Australia is a country steeped in history. Yet Australia is no stranger to innovation. This duality of old and new can also be seen in Australian wine. It's innovative, with daring winemakers ready to experiment and push boundaries. This unique approach—decidedly independent, slightly irreverent, wildly inspired—is well matched to the country’s unique climate and landscape making making for a very exciting scene. Buying wine from this very large place can be a little overwhelming. Here's a breakdown on six of the most prominent grapes and what to expect when opening your next bottle.

Slovenians know you don’t need to wait for the festive season to enjoy the country’s gastronomic delights. Every day offers a chance to feast on nature’s bounty with family and friends.

New Year’s Eve can’t get here soon enough. This past year has been full of challenges, loss, and uncertainty. But with the new year comes maybe a little hope and a sense of renewal — an opportunity for a fresh start, which we could all use right about now. And we’d be lying if we didn’t admit that a little party would feel pretty nice, too. Wherever we are and in whatever big or small way makes sense, it’s worth marking the new year and all its potential. Give this year a Freix-start.

Marcus Samuelsson is no stranger to awards and accolades: he was the youngest chef to earn a three-star rating from the New York Times, he was awarded the Rising Star Chef Award from The James Beard Foundation and he cooked the first State Dinner for President Obama. Still, it is Samuelsson’s commitment to building community that truly makes him stand out among the crowd. Teva Kukan spoke with Samuelsson about what inspires and influences him when cooking and creating a restaurant, as well as his approach to traveling.

Stretched between the Tuscan cities of Siena and Florence, Chianti Classico is a land of gentle, rolling hills covered in vineyards and olive groves. When summer’s heat loosens its grip and cool, crisp air filters in, the dazzling colors of fall—in every variety of orange, red and yellow, silvery greens, deep maroons, and dark shades of wood—take over the landscape. Not only is this the season of harvest, but it’s the season when the wines of Chianti Classico find their ideal moment at the table.

With almost 30 miles of coastline, snowy peaks, waterfalls, pristine lakes and dramatic landscapes, Slovenia's natural beauty is abundant. With plans to hit 100% sustainability, this green and clean nation is a top destination for anyone interested in responsible tourism.

To the untrained snout, life on the street can seem pretty simple, but I know better. I’ve spent a lot of time out there, pounding the pavement, begging, trying to scratch out a living. It’s not always pretty. Or fragrant. But it’s what I do. They call me Steve. I may look unassuming. I might get distracted by shiny objects. But I know what’s going on. Especially with the squirrels. It’s a dog-eat-dog world. The curb is my turf. These are my stories.

The opportunity to give free rein to your curiosity and sense of adventure is one of the most exciting parts of travel. Teva Kukan investigates three cities in the American South that should be on your radar.