World Food Travel Association

This week, we’re passing the plate to the United Kingdom — a place where hearty classics and comforting baked goods share the spotlight. Think Sunday roast dinners, flaky scones, and iconic Yorkshire pudding alongside indulgent treats like banoffee pie.

This week, we’re passing the plate to Lithuania — a country with hearty, comforting dishes rooted in tradition. Cepelinai and kugelis are filling staples, while kibinai and balandėliai bring savory flavors. Šaltibarščiai and šakotis add refreshing and sweet touches to the table. The pictures are worth 1,000 words.

The future of destination development will not belong only to the places with the largest marketing budgets.

It will belong to the places that best understand and protect their identity.

The new Taste of Place Global Index examines how well destinations are developing culinary culture, heritage, local producers, and gastronomy experiences as strategic assets for tourism and community development. A total of 7 pillars are analyzed and ranked across 84 countries.

Advance launch pricing (save 20%) is available through June 1.

https://www.worldfoodtravel.org/taste-of-place-global-index

This week, we’re passing the plate to South Korea — a cuisine full of fearless and balanced flavors. From spicy kimchi and sizzling bulgogi to comforting bibimbap and sweet hotteok, Korean food blends tradition with everyday enjoyment.

We are pleased to announce the SEMI-finalists for the 2026 Global Culinary Travel Awards. View the full list here: https://www.worldfoodtravel.org/association-news

The First Place winners will be announced by June 1, 2026.

Congratulations to all semi-finalists, and thank you to everyone who submitted an application this year.

This week, we’re passing the plate to Indonesia — where vibrant spices and bold flavors bring dishes to life. From comforting soto soups to street snacks like siomay and perkedel, the food is a delicious mix of tradition and everyday life. Don’t forget the sweet touch of serabi to finish your meal.

What makes a food experience truly authentic?

In this episode of the Taste of Place podcast, chef and food tourism entrepreneur Karl Wilder joins us from Mexico City to talk about culinary heritage, superficial tourism, AI vs. human connection, Oaxaca, San Sebastián, and why the best food stories are usually found far away from tourist crowds.

And yes — Milou the Boston Terrier makes an appearance too.

🎧 Listen now: https://podcast.worldfoodtravel.org
Or on Spotify, Apple iTunes and wherever you get your podcasts.

This week, we’re passing the plate to South Africa — a culinary crossroads where diverse flavors and traditions meet. From slightly spicy bunny chow and creamy pap to sweet vetkoek and rich Cape Malay curry, the food reflects the country's vibrant, multicultural heritage.

This week, we’re passing the plate to the Dominican Republic — a country where comfort food and vibrant flavors come together. Mangú and sancocho are everyday favorites, while pernil and pescado frito bring rich, savory tastes. Habichuelas guisadas and habichuelas con dulce add hearty and sweet touches to round out the meal.

This week, we’re passing the plate to New Zealand — where food reflects both Māori roots and everyday comfort. Hāngī brings people together, while pāua fritters, mince and cheese pies, and ANZAC biscuits are local staples. Be sure to leave room for pavlova or our favorite - hokey pokey ice cream.