TRAVEL | EAT | SEE | SHOP

Five comforting mushroom soups, from a quick sherry-scented bowl to Hungarian mushroom soup, plus a bonus wild mushroom and red wine risotto for cold-weather dinners.

Discover five French-favorite Champagnes around $100 that many Americans overlook, with ratings, tasting notes, gift recommendations and Wine.com links.

One little Christmas gift sorted: a charming interactive book for ages 2+, with an Advent countdown and hands-on holiday activities to enjoy together.

Black vinegar is a dark, grain-based vinegar with a complex malty flavor. Here is how to use Chinese Chinkiang vinegar in dipping sauces, noodles, braises, glazes and familiar American dishes.

This two-day Hiroshima itinerary gives the Peace Memorial Park a full day and Miyajima Island a day of its own. The Memorial asks us to confront what happened here. A day on Miyajima offers a different encounter with the region’s history and beauty. Together, they make a compelling reason to spend two rewarding days on Japan’s west coast. A Journey Worth Making Hiroshima belongs on your travel bucket list because visiting there can change the way you understand the world. Two

Tokyo Station is one of Japan’s great food destinations. This guide explains where to find its best ramen, sushi, classic Japanese comfort food, department-store dining, hotel restaurants, sweets and ekiben—and what is realistic when you have 20 minutes, 45 minutes or several hours.

Great dough, good tomatoes, and fresh mozzarella can make a homemade pizza better—but only up to a point. To get a restaurant quality product, you need the one thing most kitchen ovens cannot deliver: serious heat.

Buying the oven is the beginning. Choosing the right first pizzas is what turns it into a habit. These five reliable recipes cover the styles you should master to turn out restaurant-quality pies. Classic Margherita Pizza Tomatoes, mozzarella, basil, olive oil, and dough leave nowhere for weak ingredients—or weak technique—to hide. That is precisely why a Margherita is the ideal first pizza. It teaches the cook how quickly the crust colors, how often it needs to be turned, an

Maldon’s delicate pyramid-shaped flakes bring a clean burst of salt and a subtle crunch to finished food. Here’s how to use this English sea salt well.