On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

The fairest and rarest of them all.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

A veal-based sausage that survived a royal beef ban.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

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

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

Fermenting raw durian is a better idea than you thought.

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

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.

Not all poutine comes with cheese curds and gravy.

The decadent pastry almost outshines the Slovenian lake it's named for.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

These inky cloves have aged like a fine wine.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

A dark soda with a dark history.

Each batch begins with an apple tree overlooking Samuel Morse's grave.

This rustic cider's name derives from an English term for fruit thievery.

The rare remaining bottles of the British Navy's rum rations can be yours for $1,000 each.

Not even Harry Potter could resist this whimsical British dessert.

This classic San Franciscan ice cream sandwich is it, isn't it?

The world's least practical and most delicious edible straw.