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

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

The rich, potato-filled dish nourished Catholics on meatless Fridays.

Whale excrement once flavored ice cream.

Early 20th-century chefs used beaver musk to give sweets a vanilla-raspberry flavor.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

At Danish birthday parties, you can have your cake and decapitate it, too.

This bright green cocktail doubles as dessert.

These pungent fermented soybeans are coated in probiotic slime.

You put the grater in the coconut...

This varietal of rice is so good that it's compared to ice cream.

This famous Italian honey is now produced only on an Australian island.

This grill defined a new breed of pirates.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

These eerily bone-like candies come with bumpy “joints” of nuts and chocolate “marrow” inside.

In Finland, you sizzle along with your meal.

This sugar-soaked South Asian sweet isn’t your basic bread pudding.

A small village in Bulgaria is working to revive its nearly extinct moldy cheese.

Slovakian winters call for a honey-and-bacon hot brandy cocktail.

The rarest oysters come from the bottom of the sea at the end of the earth.

These natural cocktail stirrers sprout from the Caribbean swizzlestick tree.

Just so we’re clear, there is actually milk in this old English punch.

In northern Scandinavia, cups of coffee get enhanced with cheese.