Joe Baur

Born and raised outside of Cleveland, Ohio, Joe Baur's work has appeared in a variety of publications, including BBC Travel, Deutsche Welle, National Geographic, and the Jewish Telegraphic Agency. In 2014, he moved to Costa Rica and later published a memoir about his experiences titled Talking Tico: (Mis)adventures of a Gringo in and Around Costa Rica. Following a brief stint back in the United States, he relocated to Düsseldorf, Germany where he worked as an editor for trivago Magazine, hosted The Germany Travel Show, and launched the Travel Tomorrow podcast all the while maintaining his own website, WithoutAPath.com, where he writes about his travels, food, and heritage research. After three years in Düsseldorf, he moved to Berlin where he's currently finishing his next book, There Must Be Order! Lost and Found in Germany.


Articles by Joe Baur

Montreal’s Incredible Jewish Food Is the Star of This New Film

Montreal Jewish food has received the cinematic treatment thanks to the new film “Chewdaism: A Taste of Jewish Montreal.” The ...

To Help Ukraine, These Jewish Bakers Are Making Hamantaschen

From Berlin to Chicago, these bakers are cranking out sweets for a good cause.

In Berlin, New York-Style Bagels Are Having a Moment

Until relatively recently, finding a good bagel in Europe was not particularly easy, and bagels were largely absent from German ...

Austin’s JewBoy Burgers Isn’t Afraid of Controversy

The eatery combines Jewish and local Austin culture into delicious burger creations.

This Cookbook Proves Greek and Jewish Food is the Perfect Fusion

On the joys of communal cooking, tuna salad and latkes.

The History of Tzimmes

Everything you need to know about this underrated Rosh Hashanah classic.

My Grandmother’s Chicken Paprikash Recipe

A fail-safe, flavorful chicken dinner.

This Hungarian Coffee Cake is Even Better Than Babka

This pull-apart yeasted cake with cinnamon and berry jam is heaven sent.

Fried Cabbage and Noodles is the Most Underrated Jewish Food

What is haluski? The answer, like with many dishes, depends on who you’re asking. Different varieties pop up across Eastern Europe, ...