It's the fat-fueled energy drink of the Tibetan Plateau.

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

The Rwandan condiment is so spicy, it's served with eyedroppers.

Most sushi fans have never tried this rare rhizome.

From postwar dessert to sweet slice of Canadian identity.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

Real maraschinos were born more than a century ago in an Italian distillery.

This edible silver garnish has long added bling to South Asian cuisine.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

This raw meat meze from Lebanon is as fresh as it gets.

Pressed from frozen grapes, this prized wine was a sweet accident.

Devoted fans pay thousands for bricks of this fermented tea.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

The holiday tradition of hiding an ornamental veggie.

This pepper's sweet taste and long, slow burn is found in a single town.

A pharmaceutical company developed this beverage as drinkable IV solution.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

This pineapple soft serve has a cult following at Disney theme parks.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

The fairest and rarest of them all.

For those craving intensity beyond black licorice, how about tar?