This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

Pounded water beetles are this spicy condiment's main ingredient.

This mooncake's flaky exterior gives way to a creamy, sometimes stinky, core.

A Canadian spirit made with Newfoundland's beloved berry.

In Togolese markets, locals socialize over gourds of this sweet-and-sour sorghum beer.

Bakers fold this Polish pastry 81 times into the shape of a horseshoe.

This sweet treat has been cool for more than 1,000 years.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

The spicy, sour mango sauce is beloved from India to Israel.

Most sushi fans have never tried this rare rhizome.

A crispy creation that lets you bite into your brew.

Pair a Brazilian confection with a sweet South African liqueur, and a unique treat is born.

This Kashmiri feast features 36 dishes and takes more than two hours to eat.

Every July, a seaside town pays homage to its local mollusks with eating contests, a marine-themed parade, and plenty of fresh seafood.

A greasy crossroads of history and culture.

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

This savory Southern staple is disappearing.

Pulling apart this dish creates silk-like threads of melted sugar.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

A unique take on Szechuan dumplings is now a Montreal specialty.

These adorable buns hide savory and sweet surprises.

This traditional Southern pairing captures sweet and salty in a single bottle.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

This canned cheddar is made using a secret 70-year-old bacteria culture.