Come for the bread-themed puppet show, stay for the buffet.

See tools once used for processing this coffee-substitute plant before sampling its flavor firsthand.

Nothing says indulgence like a 1,500-pound chocolate castle.

Chefs from Tibet's Kham region offer steaming meat pies and noodle soups in this nook behind a jewelry store.

An old curiosity shop holds on to a centuries-old tradition of manually-distilled rose water.

Have a steam and some blini at this cafe in a century-old bathhouse.

Nibble as you learn about Slovenia's longstanding tradition of making beautiful honey cookies.

This small condiment museum makes all manner of mustards with a 200-year-old mill.

Once frequented by heavyweights of the Russian arts scene, this café is stuck in the 1800s.

Who said a biker bar is no place for a taxidermy squirrel collection?

The Quapaw tribe supplies the meat and produce in this Oklahoma casino restaurant.

This cheese shop also houses a museum devoted to Dutch dairy.

One of the oldest Mexican restaurants in the United States air-dries its trademark beef in a dangling outdoor cage.

From working out of his garage to the James Beard semifinals, one Tucson baker has kept his fan base—and his grains—local.

Run by members of the Tohono O'odham Nation, this community farm nurtures traditional desert cultivars.

This unassuming retro burger joint was billed as “diner of the future” at the 1939 World's Fair.

Just your average Marie Antoinette–themed speakeasy in an abandoned 19th-century subway tunnel.

This bakery and museum offers tours of the tastes and mythology of Aachen's signature spice biscuit—just don't ask for the recipe.

Those belting out show tunes might not realize this piano bar marks the site where Thomas Paine died in 1809.

More than 250 sakes are available in an izakaya hidden in the basement of a Midtown office building.

If the tunes of antique organs and musical marionettes don't intoxicate you, the draft beer certainly will.

In her ancestral home, one chef preserves ancient Filipino recipes and serves up traditional, home-cooked food to history-loving foodies.

Where else would a linchpin of post-colonial Native American cuisine anchor the menu but a museum?

After giving up Michelin glamour for his Amish faith, one chef now makes stellar sausages in a small, off-the-grid shop.