This wintertime serenade for apple trees also involves firing rifles and drinking cider.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

These Dutch doughnuts are classic New Year's treats.

A desert dweller’s delight, this bread gets baked in sand.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

The plant's fruit, leaves, and bark offer a spice rack of flavors.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

A distinctive herb named after a First Lady.

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

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

This jelly is made with dandelions and tastes like honey.

You can have your syrup and drink it, too.

Bread so thin, you can read music through the dough.

This tasty Czech pastry is now a Texan tradition.

A crossbred table grape variety that tastes an awful lot like spun sugar.

Alaska's wildflowers produce this vibrant jelly.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

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

A match made in heaven (and also Kentucky).

The true Mongolian barbecue.

This beef patty oozes cheese from within.

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