Top tier.

If you’ve ever been in the market for lavish cakes you’ve likely heard the name Sylvia Weinstock. Heralded as the “Leonardo da Vinci of cakes”, Weinstock has created edible masterpieces for everyone from Oprah Winfrey to the Kennedy family.

High tide.

While sailing on the turquoise waters near Miami, Florida in 1927, Harvey Firestone—founder of Firestone Tire—spotted a beachfront property that evoked a scene F. Scott Fitzgerald himself couldn’t have imagined better. A place for parties, social strata, and, when needed, repose.

Artistic growth.

The Aspen Art Museum has stood on the banks of Colorado’s Roaring Fork River since 1979, but after significant growth in visitors in recent years, it needed more room to stretch.

The lightest.

SUMMER CYCLES: When developing the Émonda SLR 10, cycling company Trek had one overarching goal: to build the lightest bike on the market.

New ways of seeing.

What was once a fishing camp, situated at the confluence of the Metis and the St. Lawrence rivers in Quebec, is now home to one of Canada’s most imaginative gardens. In 1926, Elsie Reford began converting an estate left to her by her uncle George Stephen, the founder and first president of Canadian Pacific Railway.

Bringing quality wine to (the) heel.

The easiest way of locating Puglia (it’s the way it’s done there) is to say it’s the heel of the boot-shaped Italian peninsula. Wine has been made there for thousands of years.

Suit up.

When Beth Richards was lured from Toronto to the West Coast, settling in Vancouver, she found both clothing racks and beaches lacking in quality, modern swimwear—so, she started making it.

Rebirth of a thoroughbred.

When one of the staunchest car brands in the business announced a return to racing in 2012, there was huge interest, tremendous excitement, and more than a little skepticism. Yet the Bentley Continental GT3 has proven to be very quick in its initial forays.

Great expectorations.

FROM THE ARCHIVE: It was at a wine festival, with over 700 wines being poured at various booths, and it was my job to taste through as many as possible in a planned, methodical manner. And survive to tell about it.