Panadería La Uníon in Tolhuin, Tierra del Fuego. A magical oasis in the midst of a vast, windswept, sparsely populated landscape. Part tourist center. Part muse...

Your Backroads trip to Peru and Machu Picchu starts and ends in Cusco, which was the beating heart of the Inca Empire and is still a hub for adventures in the A...

These books, along with an insatiable desire to explore, led me down an unconventional path to world travel, exciting (and sometimes insane) adventures and an a...

The hike to Tiger's Nest--a challenge for some, a pilgrimage for others--is an essential part of any visit to Bhutan. Nestled into a cliff 3,000 feet above the ...

I love cycling and pushing my physical limits, but I'll admit that my training tends to drop off around the holidays. Winter weather hits, I don't eat as health...

Vincent Soyer, our Pyrenees Regional Expert, was born and raised in the region and has drawn on his passion for Catalonian food, wine and culture - and cycling ...

Ever wonder how Backroads came to be? From a garage startup in 1979 to today--here's a quick video snapshot....

Nutella is the mass-produced version of something much more sophisticated: gianduia chocolate hazelnut spread from Piedmont, Italy. Yes, the land of Langhe and ...

In the weeks before the race, I spent a lot of time basking in the glory of telling my friends that I'd be riding a 12-speed steel-frame bicycle on gravel roads...

Last week our Cuba Trip Expert Lara and I returned from our annual Cuba "dry run," where we prepared for our upcoming Backroads Cuba trips starting in November....

Welcome to one of the most fabulous cities on the planet and one with darn good food. San Francisco is a wonderland of exceptional restaurants and artisanal foo...

As the plane begins its final descent, I lean my forehead against the Plexiglas and try to catch my first glimpse of the island. For a moment, the outside world...