These inky cloves have aged like a fine wine.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Ethiopian honey wine is sweet, funky, and perfect with injera.

A melt-in-your-mouth mixture of raw beef, butter, and spices.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

Spread this fat-poached meat on a crusty French loaf.

This savory seafood condiment is named after the finest cognacs.

Slice one open for some citrus caviar.

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

This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

This “brown cheese” tastes like caramel.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Only two silent monks know all 130 plants that go into this herbal liqueur.

These woolly pigs produce the “Kobe beef of pork.”

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

No traditional East Ender meal is complete without pie, mashed potatoes, and gelatinous river creatures.

The fiery fruit brandy of the Balkans.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

Only a few breweries still make smoky beer in this classic German style.

The delicacy makes a rich, gamey appetizer in northern Sweden.

For some students at the University of Oxford, the end of the year means getting covered with eggs, shaving cream, and champagne.