What to order at Beirut's manakish stalls and how to spot the best dough for takeaway

I love Shimokitazawa after a rainstorm. The narrow alleys become lacquered mirrors, neon signs double in puddles and the whole neighborhood hums with a wet, intimate glow that feels made for a compact mirrorless camera. I often shoot these alleys handheld, no tripod, and I’ll walk you through exactly how I get crisp, atmospheric images without lugging a kit around.Why a compact mirrorless works bestCompact mirrorless cameras (Sony a6400 / a7C,...

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I like building food routes the way some people collect maps: with curiosity, a little thrift, and an eye for the way transit lines stitch a city together. In Lisbon, that means leaning on a Viva Viagem card, the trams (especially the iconic electrified "trolleys"), and a handful of neighbourhood stalls that reward patience with excellent food at low prices. Below I walk you through how I map a three‑stop cheap‑eats crawl across Lisbon using...

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I plan food crawls like I plan photo walks: with a mix of curiosity, logistics and a clear idea of light — in this case, the light is the time of day when each stall sings best. Hanoi’s street food scene is ideal for a cash-and-card split: some places are cash-only, others accept cards or mobile pay, and a handful fall somewhere in between. I’ve learned to map a crawl that blends both worlds while using xe ôm riders (motorbike taxis) to...

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I still remember my first solo afternoon getting lost inside Marrakech’s medina: the scent of orange blossom and cumin, a chorus of bargaining and motorbikes threading the alleys, and me, clutching a paper map that folded itself into an indecipherable origami. Since then I’ve learned how to blend low-tech local instincts with a little modern help: Google Maps offline plus a Moroccan SIM card is my go-to combo for navigating the souks without...

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I’ve spent weeks island-hopping the Dalmatian coast, getting lost in Zagreb’s tram grid, and waiting out stormy afternoons in tiny konobas where the chef insists I try the house-made olive oil. Over time I’ve accumulated a set of conseils pratiques pour voyager en Croatie that keep trips smoother, cheaper and far more rewarding than a checklist of postcards. Below I share the mistakes I see travelers repeat and practical, on-the-ground...

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I still remember the first time I set off from Palermo with a daypack and a battered guidebook: the city’s noise dwindled behind me and the Sicilian landscape opened up into limestone ridges, olive groves and defiant coastal cliffs. If you’re looking for an itinéraire de randonnée en Sicile au départ de Palerme that balances coastal views, mountain trails and authentic village stops, this seven-day plan is the one I’d recommend —...

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The sky over Taipei was still a bruise when I stepped onto Dihua Street. Dampness hung in the air like a promise — that particular mix of river fog, early-morning rain and the leftover steam from noodle pots that makes this market come alive in pictures. I had exactly 90 minutes to move through the market, find a handful of scenes that told its story, and come away with frames that felt tactile: wet cobblestones, glistening tarps, vendors’...

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I remember the first time I slipped into a milonga in Buenos Aires: the air thick with cigarette smoke and perfume, a hush falling as a tanda began, shoes scuffing the polished floor in intimate conversation. I was there to photograph, but quickly learned that a milonga is less a show and more a social contract. If you want images that matter—and to leave the night with warm memories rather than awkward apologies—there are rules to follow,...

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I write about cities and small-scale explorations, but some of my best memories come from climbing out of urban grids and standing above a sea of cloud. When I hiked Pico Ruivo in Madeira, I quickly learned that the adventure succeeds or fails depending on how well you can read the sky. This article focuses on conditions météo en montagne à Madère — the phrase is as practical as it is poetic, because mountain weather here is a language you...

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I remember the first time I sat at a narrow teppanyaki counter in Osaka: the metal plate in front of me gleaming, a row of regulars chatting with the chef as if he were an old friend, and the delicious, hot smell of caramelizing onions and butter rising in the air. I’d come to Osaka looking for the unabashed, street-level food culture the city is famous for, and teppanyaki counters—small bars where the chef cooks on a flat iron grill in...

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