Eating these unpredictable tapas is a game of spicy-pepper roulette.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

The intoxicating South African fruit is beloved by humans and elephants.

Snap judgments may spell trouble for what was once the king of California apricots.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Spread this fat-poached meat on a crusty French loaf.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

This Argentinian cookout involves grilling an entire cow.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

A decadent dessert whose Italian name translates to “nipples of Venus.”

A sweet and nutty liqueur made with the fruit of the "elephant tree."

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

In ancient Rome, this fermented fish sauce sparked a booming industry.

These seasonal brews gets made with an ephemeral ingredient.

Most sushi fans have never tried this rare rhizome.

It takes patience and skill to harvest these delicious bivalves.

A wine so luxuriously sweet, it's consumed by the spoonful.

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

This Southern church group favorite isn't Slavic at all.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

In Tibetan temples, yak butter burns day and night.

Its deep-fried crust is part of a longstanding Neapolitan tradition.