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The spectacular South African city is shedding its Eurocentric identity and emerging as a culturally rich African hub. John Eligon | NYTimes Travel | Disclosure

Help! Japan Airlines Downgraded Us From First Class and Skimped on the Refund.

A couple is bumped from ultraluxury to semi-luxury on a trans-Pacific flight and receives what they feel is only a pittance in compensation. Seth Kugel | NYTimes Travel | Disclosure

A writer returns to his grandparents’ former castle-home in a seaside corner of Denmark known for its chalk cliffs, ‘dancing elves’ and haunting World War II past. Finn-Olaf Jones and Charlotte de la Fuente | NYTimes Travel | Disclosure

36 Hours in Toronto

Savor the diversity of this lakefront city though its hidden bars, small-but-fascinating museums and restaurants with dishes like jerk chicken chow mein and Hong Kong-style French toast. Ingrid K. Williams | NYTimes Travel | Disclosure

Can Reed Hastings Disrupt Skiing?

The Netflix co-founder bought Powder Mountain, in Utah, and is turning half of it into a private club for wealthy homeowners who pay a hefty annual fee. Will the public-private model fly? Gordy Megroz | NYTimes Travel | Disclosure

The Maya Train Will Get You to All of Yucatán’s Best Spots. But Not Yet.

‘Soup Broth Bread’ Takes an Irish Approach to Seasonal Cooking

Set your kitchen scale to grams for this cookbook by Rachel Allen, of the Ballymaloe Cookery School in County Cork, Ireland.

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