In Northeast Turkey, one special bird makes a cultural and culinary centerpiece.

Small Haitian distilleries are producing some of the purest rum in the world.

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

In Catalonia, the fortified wine has its own weekend ritual.

This small-batch spirit is distilled from cactus fruit.

This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

This ruby, tannic style is little-known outside its native Bulgaria.

Meet Sweden's savory “sandwich cake.”

The sweet potato donuts are an integral part of the Afro-Peruvian community.

Even a local sports team pays homage to these white-crusted, savory spuds.

Folding and deep-frying pies is a beloved Neapolitan tradition.

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

You can still drink riesling and pinot noir from this medieval cellar.

The Rwandan condiment is so spicy, it's served with eyedroppers.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

This tangy East Coast spread is becoming increasingly hard to find.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

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

On this holiday, Icelandic children earn cream buns by spanking their parents.

These beloved Indonesian chips are actually flattened, fried seeds.

Called the turducken of desserts, this multilayered cake hides two pies inside.