Ready to pop some Champagne? From the best wines on Earth to the world’s top restaurants and airlines, award season is in full swing — and this year, France is once again raising a glass from the top of the podium.

Here’s a roundup of the biggest winners in global food, travel, and lifestyle for 2025, with a few surprises along the way.

France Named World’s Best Wine Country for 2025

The Decanter World Wine Awards 2025 were announced this week, and France left the competition in the dust — or maybe in the vineyard dust.

• 3,200 total medals, including a staggering 14 “Best in Show” honors
• That’s 1,000 more medals than its closest rival
• Champagne alone picked up 27 awards — time to celebrate with a glass (or three)

Italy & Spain Hold Their Own

• Italy earned 2,204 medals and 6 Best in Show nods, improving on last year’s performance
• Spain collected 2,025 medals (perfectly matching the year), including 5 top-tier wins
  • Spain’s Rioja region stood out with 3 platinum and 21 gold medals — and it remains blissfully under-touristed compared to Andalusia or Catalonia

Other Notable Wine Winners:

• Australia, Portugal, South Africa, Argentina, Croatia, Canada, and Chile rounded out the Top 10
• Yes, Canada — where rare ice wines can sell for up to $250,000 a bottle

Best Restaurant in the World? Head to Lima, Peru

Foodies, take note: Peru is officially the tastiest place to be right now.

Lima’s Maido, the brainchild of chef Mitsuharu “Micha” Tsumura, was named World’s Best Restaurant 2025 by The World’s 50 Best Restaurants.

• Maido is famous for Nikkei cuisine, a Japanese-Peruvian fusion that’s taken the culinary world by storm
• Another Lima hotspot also made the global top 10 — reason enough to book a food tour

U.S. Food Scene Highlights:

• At the 2025 James Beard Awards, a restaurant in Boulder, Colorado was crowned Outstanding Restaurant
• A Minneapolis eatery took home Best New Restaurant, signaling bold things ahead for the Midwest dining scene

Mark Your Calendar: It’s World Martini Season

June 21 is officially World Martini Day — just two days after National Martini Day, for those keeping score.

While espresso martinis (vodka, coffee liqueur, espresso, and sugar) aren’t true martinis, no one’s complaining. They’re delicious — and a certified bar menu staple in 2025.

Need a bartender-approved home recipe? CNN Underscored has you covered with expert picks and gear recs.

Venice and Barcelona Push Back on Tourism

Not everyone’s raising a glass right now — especially in southern Europe.

As billionaire Jeff Bezos and Lauren Sánchez prepare to tie the knot in Venice, many locals say they’ve had enough. Protesters have threatened to “block the canals” during the wedding, citing rising water levels and overwhelming tourism as existential threats to the city.

Venice now receives around 30 million tourists a year — six times its population. One resident summed it up:

“Once you help change this place forever, it’s not coming back.”

Meanwhile in Barcelona, anti-tourism protests have escalated, with locals spraying visitors with water pistols to express frustration over housing shortages and Airbnb-fueled rent hikes. Officials are warning that European cities risk turning into “theme parks.”

Travel tip: Maybe swap out the crowds and opt for a peaceful visit to Rioja, Spain’s underrated wine haven.

U.S. Courts Canadians with “Tourist-Only” Deals

States along the northern U.S. border — like Vermont and New York — are trying to win back Canadian visitors amid simmering diplomatic tensions.

Some businesses are offering “Canadians-only” perks like discounted stays and free activities.

“We wanted to send a message: We see you, we value you, and we want you here,” said one Vermont business owner.

On the flip side, some Americans are now worried about traveling north, concerned about the reception they might get in Canada. Tourism boards on both sides are trying to cool things down with friendly campaigns.

Global Air Travel Faces New Challenges

International tensions aren’t just political — they’re rerouting flights, too.

• Hong Kong to London direct flights are now two hours longer
• Short-haul routes between Central Asia and the Persian Gulf are also being reshuffled due to expanding no-fly zones

Global conflict is quite literally redrawing the air map.

Three-Year-Old Australian Joins Preschool Exchange in Japan

In a heartwarming twist, a preschool exchange program brought three-year-old Kinga and her Australian family to Wakayama, Japan, offering a unique cultural immersion experience — even if she doesn’t speak Japanese yet.

The program offers a “kid-first” way for families to explore international education and culture together.

In Case You Missed It

• A viral video sparked a massive cave cleanup near China’s “Avatar Mountains”
• An 80-year-old man drove down Rome’s Spanish Steps — and got stuck. He says it was a wrong turn
• The world’s best airline for 2025 has been revealed by Skytrax
• And in a surprise twist, Vienna lost its crown as the world’s most liveable city — to another European capital

Bottom line: Whether you’re chasing award-winning wines, planning a quieter European getaway, or shaking up an espresso martini, 2025’s shaping up to be a fascinating year for travelers, food lovers, and adventurers alike.

Source: CNN – This country has the best wines in the world for 2025

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Sure, Turkey is famous for its kebabs—but Turkish cuisine is so much more than grilled meat on a stick. With a rich culinary heritage shaped by its diverse geography—spanning fertile plateaus, volcanic soil, snow-capped mountains, and Mediterranean coastlines—Turkey serves up an incredibly varied and flavorful table.

From hearty Anatolian pastries to fresh Aegean dishes and spicy Southeastern specialties, Turkish food is all about fresh ingredients, simple techniques, and a whole lot of heart. It’s no wonder they even sing about food—like in Barış Manço’s beloved song “Domates, Biber, Patlıcan” (Tomatoes, Peppers, Eggplants).

Here are 23 iconic Turkish dishes that go far beyond the kebab:

Vegetable-Based Favorites

1. Saksuka
Eggplant lovers, take note. This zeytinyağlı (olive oil-based) dish features sautéed eggplant cubes with zucchini, garlic, tomatoes, and a hint of chili. A rustic, hearty appetizer or side.

2. Kisir
A zesty bulgur salad loaded with tomatoes, garlic, parsley, and mint. The version from Antakya adds a kick with pomegranate molasses and chili flakes.

3. Piyaz
Antalya’s take on bean salad shines with candir beans (a local variety), tahini, lemon, vinegar, garlic, olive oil, and parsley. Some versions are topped with chopped egg.

4. Yaprak Dolma
Grape leaves lovingly hand-rolled with a mix of rice, tomatoes, onion, herbs, and olive oil. In the Aegean region, they may also contain a dash of cinnamon—a nod to Turkish Greeks.

5. Mercimek Köfte
A vegetarian treat made from red lentils, bulgur, pepper paste, and herbs. Shaped into finger-sized bites and eaten wrapped in lettuce with a splash of lemon.

Savory Pastries and Breads

6. Gözleme
A thin, pan-cooked pastry filled with cheese, spinach, or meat. Though it’s often considered simple village food, rolling the dough paper-thin is a true art.

7. Pide
Often dubbed “Turkish pizza,” this boat-shaped flatbread is loaded with fillings like spicy sausage and egg (sucuklu yumurta) or spinach and cheese. The wood-fired crust is what dreams are made of.

8. Su Böreği
The ultimate comfort food. Layers of soft, filo-like dough stuffed with white cheese and herbs, boiled then baked for a moist, buttery finish.

9. Simit
Turkey’s answer to the bagel. This sesame-crusted bread ring is a daily staple—available everywhere from street carts to ferries. Officially recognized by the Oxford English Dictionary in 2019!

10. Lahmacun
A thin round of dough topped with spiced minced meat, garlic, and tomato paste. Served with parsley and lemon. Think of it as a crispy Turkish flatbread taco.

Meat & Kebab Classics

11. İnegöl Köfte
These juicy meatballs, brought to Turkey by a 19th-century Bulgarian immigrant, are made from beef or lamb mixed only with breadcrumbs and onions. No frills—just flavor.

12. Iskender Kebab
A Bursa legend. Slices of döner meat over pide bread, soaked in tomato sauce and sizzling butter, with yogurt, grilled tomato, and peppers on the side. Decadence on a plate.

13. Çağ Kebab
From Erzurum, this horizontal spit-roasted lamb is marinated in onion, salt, and pepper, then grilled over wood fire. Typically served in flatbread with tomato and green pepper.

14. Testi Kebab
Cooked in a sealed clay jug over an open flame, this Cappadocian dish is cracked open with a hammer at the table. Inside? A stew of beef, veggies, and butter-rich flavor.

Hearty Rice Dishes

15. Hamsili Pilav
From Turkey’s Black Sea coast, this rice pilaf features anchovies layered with buttery rice, raisins, nuts, herbs, and warming spices.

16. Perde Pilav
Wrapped in pastry and baked until golden, this wedding dish from Siirt combines rice, chicken, almonds, pine nuts, and spices. Each element symbolizes good fortune and fertility.

Dumplings & Bites

17. Manti
Tiny dumplings from Kayseri filled with spiced meat and served with yogurt and chili butter. Tradition says a good cook can fit 40 manti on one spoon!

18. Çiğ Köfte
Originally made with raw beef, this southeastern favorite is now usually vegetarian, made from bulgur, tomato paste, and spices. Rolled into bites and wrapped in lettuce for snacking.

19. Ezogelin Çorba
Named after the legendary bride Ezo who tried to win her mother-in-law’s favor, this lentil soup with tomato, mint, and chili flakes is both heartwarming and hopeful.

Sweet Treats

20. Baklava
Gaziantep’s pride and joy. Dozens of paper-thin pastry sheets layered with pistachios and drenched in syrup. Best enjoyed with kaymak, Turkey’s version of clotted cream.

21. Dondurma
This ice cream from Kahramanmaraş is famously chewy, thanks to sahlep (orchid root flour) and mastic. Yes, you can eat it with a knife and fork.

22. Lokum (Turkish Delight)
A centuries-old sweet, made from sugar and starch and flavored with rosewater or pistachios. Hacı Bekir’s 19th-century version became a favorite of Ottoman sultans.

23. Ekmek Kadayıfı
A rich dessert from Afyonkarahisar, made from sponge-like bread soaked in lemony syrup and served with thick cream. Sticky, sweet, and seriously satisfying.

Final Bite

Turkish cuisine isn’t just about what’s on the plate—it’s about heritage, hospitality, and a deep cultural connection to food. Whether you’re devouring a juicy kebab in Bursa, nibbling on baklava in Gaziantep, or sipping soup with stories behind it, every bite comes with tradition and pride.

So next time you think of Turkish food, look beyond the kebab—and get ready for a full-on flavor adventure.

Source: CNN – Turkish foods: 23 delicious dishes

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The Basque people, one of the oldest cultures in Europe, have their own unique food tradition that stands apart from the rest of Spain: pintxos.

A pintxo (pronounced peen-cho) means “spike” in the Basque language. It’s a small snack, usually served on a toothpick, designed to be eaten in just a bite or two — standing at a bar and ready to move on to the next spot.

You might be tempted to lump pintxos in with tapas, Spain’s famous small plates. But if you do that in Basque Country, be warned: it’s a serious culinary no-no.

“Don’t you dare call a pintxo a tapa,” actress Eva Longoria said while filming in San Sebastián for her show Eva Longoria: Searching for Spain. “You will get run out of Basque Country.”

What Makes Pintxos Different?

The key difference lies in the creativity and complexity of the food. While tapas often feature simple items like slices of jamón or garlic shrimp, pintxos are miniature gourmet creations packed with flavor.

Take the classic Gilda pintxo, named after the 1946 film starring Rita Hayworth. It’s a skewer artfully arranged with a salty Cantabrian anchovy, a manzanilla olive, and pickled guindilla peppers — shaped to resemble a woman’s silhouette.

Or try La Delicia, which stacks salt-cured anchovy, hard-boiled egg, mayonnaise, and an onion-parsley vinaigrette on a piece of bread. Another favorite is a deep-fried piquillo pepper stuffed with savory meat.

Eva Longoria says, “So much artistry goes into these tiny bites. It has to be an explosion of flavors in one bite — that’s what a pintxo really is: a gourmet bite.”

The Culture Behind the Bite

Eating pintxos isn’t just about the food — it’s a whole cultural experience. Bar hopping and sharing with friends are essential parts of the tradition.

Marti Buckley, an American food writer who has lived in San Sebastián for 15 years, explains that pintxos are inseparable from their cultural context.

“Pintxos are not only a ‘what,’ they are where you eat them and what you are doing when you eat them,” she writes in her cookbook The Book of Pintxos.

For locals, each pintxo bar is known for its signature specialties, making every stop a new adventure.

Try It at Home: A Pintxo Recipe from San Sebastián

Marti Buckley shares a recipe from the award-winning Bar Zeruko in San Sebastián: Tosta de Bogavante (lobster toast). She describes it as “a Connecticut-style lobster roll with a Mediterranean mayo dollop.” It’s best enjoyed with a glass of chilled cava or champagne.

Tosta de Bogavante (Lobster Toast) — Recipe Highlights

• Creamy mayonnaise made with egg, sunflower oil, cava, and lobster or fish stock.
• Toasted rustic bread slices topped with seared lobster pieces.
• Finished with parsley oil drizzle and flaky sea salt.

The full recipe is perfect for impressing friends and bringing a taste of Basque Country to your kitchen.

Final Bite

Pintxos aren’t just snacks — they’re a vibrant expression of Basque identity, combining artful cooking, social tradition, and local pride. So next time you’re tempted to call these little treats tapas, remember: they’re pintxos, and they deserve their own name.

Source: CNN – Don’t call these small plates ‘tapas.’ They’re pintxos

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