This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

This Lithuanian brew adds green peas to the malt.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

This pollen-based candy comes from the marshes of southern Iraq.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

This regional Russian delicacy once called itself Parisian.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

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

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

Ground nuts provide the base for this warm, caffeine-free drink.

This hallucinogenic honey can sell for over $60 a pound on the black market.

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

Eggnog gone wild, brought to you by the Canadian Military.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Finns treat this rich, baked cheese like bread.

These cheese balls have fueled Central Asian nomads for centuries.

In northern Scandinavia, cups of coffee get enhanced with cheese.

This soggy Southern snack combines cornbread and buttermilk in a single glass.