These Japanese sweets demonstrate the ephemeral beauty of the seasons.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

North Carolina's seasonal delicacy is brought to you by algae.

In Auckland's Mount Eden neighborhood, giant chopsticks lift noodles from the sidewalk.

In a supreme test of gut and gam, runners must eat a half-smoke sausage with chips before completing a 13.1-mile race.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

An extract made from a rare water bug's pheromones makes for unforgettably pungent sauces in North Vietnam.

The least interesting thing Australians do with these giant, inflatable wine bags is drink from them.

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.