A legume so loved, it’s caused a “fever” in France and made Americans break laws.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

You can only nibble on this citrusy-cheesy fruit or risk a mouthful of spikes.

It's expensive, it's gelatinous, it's made from swiftlet spit.

The ancestral soup of the Q’eqchi’ Maya packs heat and history.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

These beloved New Zealand cookies have a mysterious past.

It's nicknamed “yumberry” for a reason.

South Korea's grapefruit-flavored ice cream bar promises to help your hangover.

These beautiful wooden cups are traditionally carved from birch tree burls.

This Native American sour corn mixture can come as a cool drink or warm porridge.

Peru's strikingly beautiful mashed potato casserole.

A delicious fruit with a suggestively-shaped seed.

It's actually a crab dish from Alabama's Gulf Coast.

This savory seafood condiment is named after the finest cognacs.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

The higher you toss this fish salad, the luckier your year will be.