Turkish cuisine is a true gastronomic crossroads, astonishingly rich and varied, with Far Eastern, Central Asian, Iranian, Anatolian, and Mediterranean layers. Award-winning chef Ana Sortun, who uses all these flavors in her cooking, served as our guide as we enjoyed cooking demonstrations, a cruise down the Bosphorus, visits to markets, bakers and cheesemongers, a tour of the Blue Mosque and Hagia Sophia, talks with local culinary experts, and more.

Click on any photo below to view a photo album of the trip.