Its pulp tastes just like the creamy spread.

These Dutch doughnuts are classic New Year's treats.

Ground nuts provide the base for this warm, caffeine-free drink.

This sliceable sweet treat is actually dairy-free.

The thrifty Estonian grain mix makes creamy drinks and candy bars.

Created during a cocoa shortage, the grain-based “chocolate” bar became an Estonian classic.

Beer meets soda in this refreshing Estonian brew.

This fruit can also count as dessert.

The potent cocktail of beer, wine, and soda is a favorite in the bars of Addis Ababa.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

In South Africa, women transform a tart fruit into a celebrated sour brew.

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

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

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

The original cheeseburger, hold the beef patty.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

Sardinia may be home to the oldest style of cheese.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

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

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

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