This fizzy, tropical drink has ancient roots in Mexico.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

This spiced jerky is a beloved snack in South Africa.

A delicious fruit with a suggestively-shaped seed.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

Produced since 1847, these classic New England candies almost disappeared in 2018.

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

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

Legend has it that a monk hid meat in these dumplings to fool God.

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

The seasonal treat that descends from the sky in swarms.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

This New Year's luck-bringer has a controversial contemporary taste.

The aging process of this formaggio begins in a barrel of wine.

The fairest and rarest of them all.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

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