Hi, it's Mark Bitman, and welcome to Food.

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We'll get back to that conversation in a minute, but first I want to talk about something that lots of people ask me about when it comes to global cuisines.

There is something magical about eating a cuisine in the place where it originated.

One of the reasons for that is that the dishes that define a cuisine are built around the produce that's native to a place.

It's why the feta and tomato and a Greek salad tastes so perfect in Athens, or the artichokes

and olive oil in Rome are to die for. They have a certain sweetness and tang that you can get close to but not easily replicate.

And not surprisingly, one of the best ways to get a sense for how something

should taste is to visit a region of the world and sample a dish in several forms from lots of different

neighboring areas. Then you can appreciate the local variations as well. And the most efficient

way to do that, for me at least, is the first-class experience of a Regent Cruz.

I was able to do that on our recent all-inclusive Tor Evasia.

I had a hankering for seafood. Well, I do, seafood that you don't get easily in the U.S.

And I had just an incredible experience in the fish markets of Busan,

just overwhelming varieties of fresh seafood.

With more than 500 destinations worldwide,

Regent's options are endless.

Lisbon to Cape Town, Dubai to Athens,

Vancouver to Tokyo, Bali to Sydney, just about any regional cuisine you could

...