This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

Fresh fruit is the main feature of this sweet sandwich.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

Anyone for a shot of “Black Death”?

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

This controversial meat is ingrained in ancient Nordic culture.

It's not Icelandic Christmas without two sodas in one cup.

Once a delicacy limited to the wealthy, smoked horse meat sausage is now a centerpiece at many Kazakh feasts.

This Cabernet Sauvignon is out of this world.

A popular Slovenian fast-food joint doesn't specialize in beef.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

Who said vineyards have to grow grapes?

The pungent, wind-dried white fish is a traditional Icelandic food.

This curry celebrates Japan's maritime history.

This British temperance tonic is now a Ramadan favorite.

A cake so gooey, it requires a spoon.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

In ancient Rome, this fermented fish sauce sparked a booming industry.

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

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

Vermont's version of soft serve celebrates their local dairy and maple industries.