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The article from Travel & Leisure magazine discusses the benefits of joining the Travel + Leisure Elite Travelers Club, which offers exclusive rates, special amenities, expert recommendations, and personalized service for members. The article also highlights in-flight snacks from various airlines that reflect the local culture and personality of the airline, such as Korean shrimp crackers and Turkish delight. The club has been bringing the pages of Travel + Leisure to life since 1998, and new members can enjoy their first 2 months free. [Extracted from the article]

The article reviews prepackaged meals offered by airlines, which are the Lite SnackBox offered by United Airlines, the Shape Up Meal Box offered by Jetblue Airways, and the Cheese and Cracker Snack Tray offered by American Airlines.

The article features several airline chefs including Stephan Pyles, James Canora, and Michelle Bernstein. It states that Pyles cooks for the American Airlines Inc. with his business-class meals Ecuadorian potato cakes and Coriander-cured beef fillet with cranberry mojo sauce. Moreover, it notes that Bernstein cooks for Delta Air Lines with his first-class meal short ribs in a red wine sauce reduction.

The article provides information on Virgin America Inc. and Singapore Airlines Ltd. It states that the two airlines were recognised as the World's Best Airlines for Food in domestic and international flights, respectively. It also poses the in-flight dining services that the two airlines offer including menu, beverages, and most popular dish.

The article reports on the different wine programs of several airline companies in the U.S. It is said that Delta Air Lines Inc. is conducting an in-flight tasting to determine the wines most suited for high altitudes. Moreover, Air France, has recruited best sommelier awardee, Olivier Poussier, to design its menu in which French wines are still the only options. Furthermore, Lufthansa is also studying the effects of flight stress on the palate that would help bring the taste of in-flight wine.

The article reports on the efforts of Virgin Atlantic to revamp its premium-class service and cabin upgrades due to the rise of all business-class airlines and surging competition for passengers. The first improvement will be a new ergonomically designed leather seat that slides forward for a deeper incline. A revamped meal service will be added next.

The article presents information on the caloric value of meals served in various airlines. The breakfast served in Delta Air Lines includes cheese omelet, turkey bacon, roasted potatoes, blueberry muffin, and fresh fruit which account for 616 calories and 30 g fat. The lunch served in Continental Airlines includes personal cheese pizza that contains 812 calories and 27 g fat. American Airlines serves rosemary lamb chops, broccoli-tomato medley, and potato wedges in its first-class meal.

The article presents news items related to food. Myra Goodman has written a new cookbook entitled "Food to Live By." Changes in the airline food which is being offered by Delta Airlines and Midwest Airlines are discussed. A discussion of new technology which will be available from the Decaf Company, which will allow coffee drinkers to remove caffeine from their coffee, is presented,.

Reports global developments related to the food industry. Opening of the airport lounges of Lufthansa German Airlines AG in Frankfurt and Munich, Germany; Availability of the sleek design cues and varieties of vodka by Jet Vodka Lounge, with servers dressed like flight attendants in Chicago, Illinois; Presentation of Airbus, an A380 double-decker, with full-sized kitchens to prepare in-flight meals.

Offers tourism-related news as of March 2005. Announcement that gourmet food company Starwich will team up with Continental to offer preflight ordering at Newark and Dulles airports; Decision of the U.S. Federal Communications Commission to clear the way for wireless Internet access on domestic carriers by relaxing rules governing air-to-ground transmission; Suggestion that all compartments on French TGV trains have became smoke-free including the bar car.

Airlines serve so many bad-tasting, bad-for-one meals that one might decide to forgo them, which is not the best plan. He also points out that airport restaurants may offer healthy choices like salads or fruit plates, which are less caloric than a typical airline meal. What about requesting a special meal? Only Song was lauded for" superb service," while Alaska, American and United Airlines provided some special-order options. If one accept the airline meal, give it a healthy makeover:. If given a choice, opt for dishes that are roasted, baked, grilled, broiled or steamed rather than fried or sauté ed.

Reports on Swissair's serving of organically grown foods on all its flights that originate in Switzerland. Retention of ticket prices despite an increase in the cost of the airline's catering service; Encouragement of the company's flight attendants to take a one-day course on organic foods and farming.

Reports that many airlines offer meals for almost any diet, including gluten and lactose-free, low sodium, low fat and cholesterol, and others.

Focuses on a Physicians Committee for Responsible Medicine study which concludes that United Airlines serves that healthiest vegetarian fare during flights. TWA as runner-up.

Reports on the availability of light meals that come with a Heart Smart Restaurants International seal of approval on United Airlines flights. Food containing 30 percent or less calories from fat.

Presents a list of the top ten special airline meals. Includes high fiber; Low purine; Soft; Indian vegetarian; Low protein.

Highlights Air New Zealand's enlistment of the culinary services of Chef Gary Clauson to entice big-ticket travelers to choose the carrier. Culinary choices on board; Moral of the menu enhancement.

Reports that most airlines are offering low-calorie, low-sodium, and low-fat/low cholesterol meals. Fat content of peanuts; Recommended foods for dieters who travel via airlines.

Features several airline cookery. Coach entrees of United Airlines; Asian and Mediterranean deli-style dishes of the Virgin Atlantic; Organic meals of Swissair.

Criticizes the policy of some airlines that cut back on meal service.

Discusses dinners served on Virgin Atlantic's New York-London route. Includes that for regular economy; Upper class; Children.