Sichuan China’s passion for a blistering liquor To drink a glass of baijiu is to consume the distilled complexity of China in a single gulp and to appreciate all that the country represents, even if it tastes like—burning.
Myanmar An escapist cocktail at Sarkies Even the occasional tinkle of glass or loud guffaw from the bar doesn’t seem to resonate as loudly as it would in the real world.
Mexico Can mezcal survive being popular? Local producers are struggling to keep the industry from being taken over by corporate behemoths.
Mexico Your guide to Mexico City’s best pulquerías Those who love pulque call it “nectar of the gods”; those who loathe it call it “horse cum.”
Southern Italy Drinking Puglia The agricultural south of Italy produces all of those things that we love to think about when we think about Italy: wine, olives, wine, and olives.
Know Scotland 10 things to read and watch before you go to Scotland Your ultimate book and movie list.
Eat Morocco Eat like Bourdain: Morocco “Tangier is Morocco, always was Morocco, and recently the country’s leadership seems to have embraced it in all its ill-reputed glory.”
Know Morocco Bourdain, off the cuff: Morocco “Tangier is Morocco, always was Morocco, and recently the country’s leadership seems to have embraced it in all its ill-reputed glory.”
Know Paraguay Need to know: Paraguay Grab free mangoes, eat “soup” with your hands, and don’t forget to feed the chicken.
Eat Sicily Photo essay: Inside Palermo’s immigrant-run kitchens Meet the immigrants who are reinventing Sicilian food.