Minorcans spiced up the food scene in St. Augustine with this fiery crop.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

This Southeast Asian leaf can wake you up, knock you out, and subdue heroin withdrawal.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

The Filipino stew gets its signature bitterness from bile.

A pork blood stew so rich and velvety, it's known as “chocolate meat.”

During Christmastime in the Philippines, purple reigns with this colorful sticky rice snack.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

Colonial Americans would try anything to revive bad beer.

The Colombian government declared war on this once-ubiquitous drink.

The ultimate in nutty brews.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

This drink hasn't been produced since the late nineties, but still has a cult following.

This Christmas tree elixir kept Vikings and Captain Cook alive.

A dark soda with a dark history.

Tarragon provides the herbal kick to this neon-green Georgian soda.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

The Carnival cake comes with a hidden baby Jesus inside.

In the Philippines, fertilized duck eggs are savory snacks.

The fruit so pungent it's banned from trains, hotels, and public places.

A sundae with a surprising mix of flavors that reflect Filipino history.