Nudibranchs that dance, parrotfish that change their sex, and punk-rock wrasses are just a few of Maui's underwater wonders.
People once called E.K. Fernandez the Barnum of the Pacific, but he was beyond compare, a Hawaiian original.
Hau blooms year-round, though its crepelike blossoms last for a single day.
This brightly flavored ahi and risotto dish won the Best of the Fest award at the 2010 Kapalua Wine & Food Festival.
The plucky little ukulele is making a mighty coming back, thanks to some big stars.
This Lahaina house is now a historic site. Five years ago, it faced demolition.
Straying from tradition, the chefs at Milagros use sweet Thai chili sauce and melted jack cheese to elevate their fish tacos.
Six picks for heading back to school, the office, or wherever the end of summer takes you.
Bartender Eric Martinez from the Four Seasons Resort Maui conjured up this magical cocktail. His choice of garnish was inspired by the lush environment of Hana: a candied hibiscus.
Can an international fashion designer find life, love, and haute couture on Maui? Oh yeah!
Advocates say biofuels could save big agriculture in the Islands, and reduce Hawaii’s unsustainable dependence on imported oil. Are we willing to pay the price?
The spice-loving chefs at Pinatas on Maui dip mahi mahi filets in emerald-green cilantro and jalapeno batter before pan-frying.
Spain is scoring in the wine world with satisfying, exotic flavors at all price points, from picnic- and party-friendly wines, to adventurous and enticing indigenous varietals.