In Togolese markets, locals socialize over gourds of this sweet-and-sour sorghum beer.

The Rwandan condiment is so spicy, it's served with eyedroppers.

This harvest celebration culminates in a procession of drummers, palanquin-riding leaders, and vibrant colors.

Senegal's national dish is incomplete without these fermented sea snails.

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

This Saharan sand-baked fare is nicknamed “Berber pizza.”

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

This thick bean soup is a Good Friday tradition for Nigeria's Afro-Brazilian community.

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish.

An industry run almost entirely by women is developing new sustainable methods to harvest this highly coveted riverbed salt.

There's even a museum dedicated to this preserved meat.

This sweet, slender eggplant grows only in a Greek valley.

These UFO-shaped sandwiches debuted at the Seattle World's Fair.

This is one seriously polarizing pie.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

It's not what you think it is, unless you're from the Garden State.

Pennsylvanians come out in droves for this pre-Lent delicacy.

This pink cake celebrates a long-ago football victory.

A church bakes up hundreds of these regional pizzas once a week.

When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.