This device bucks the Russian tradition of sharing a cup of tea and makes just enough hot water for one person.

Recently introduced to France, it's the color of pool water.

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.

Victorians used this glass tube to keep their cukes from curling.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

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.

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

Fresh fruit is the main feature of this sweet sandwich.

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.

The washed and dried root of the licorice plant was once a popular natural “candy.”

This Cabernet Sauvignon is out of this world.

Who said vineyards have to grow grapes?

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.

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

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.