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

Produced since 1847, these classic New England candies almost disappeared in 2018.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

In Tibetan temples, yak butter burns day and night.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

A wartime rice scarcity made this versatile pancake a Japanese staple.

Some fish can dance.

Take the name of this street treat literally.

The fragrant, intricately spiced street food is a medina specialty.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

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

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

This pineapple soft serve has a cult following at Disney theme parks.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

You eat the shell, too.

This varietal of rice is so good that it's compared to ice cream.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

The Dutch drinking ritual begins with a glass of genever and ends with a “little head-butt.”

No one eats pickled herring like the Dutch.

Melaka's Kristang community makes a dish so spicy, it's known as “devil's curry.”

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

The sweet, spiraled pastries were once a staple on cold days in the American South.