Brie's dark, older cousin can only be found in one region of France.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

These extra-cheesy potatoes resemble decadent fondue.

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

This beer was popular more than 3,000 years ago.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

Some bread goes in the oven for an hour; some goes underground for two years.

The fusion dish dates back to Italy's occupation of Ethiopia in the 1930s.

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

Drinking fresh blood is both sacred and ordinary for the Maasai people.

This crisp, sour Kenyan brew is made by fermenting the “sausage” fruit.

It takes only two hours for palm sap to become palm wine.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

This harvest celebration culminates in a procession of drummers, palanquin-riding leaders, and vibrant colors.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

Chile’s clambake may be the world's oldest recipe.

This hearty kelp has been feeding Chileans for at least 14,000 years.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

Slice open this rock-like sea creature and you'll find tomato-red flesh that tastes great in Chilean ceviche.

These giant, volcano-shaped barnacles house sweet, crablike meat.

This Cabernet Sauvignon is out of this world.

Flip over these prickly treasures and find creamy, orange meat.

Chile is home to very, very small coconuts.

A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.