Only a few breweries still make smoky beer in this classic German style.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

Pressed from frozen grapes, this prized wine was a sweet accident.

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

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

There's an elephant in the room when it comes to the world's most expensive brew.

These “drowning” pickled sausages may be named for their appearance or their inventor's untimely demise.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish.

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

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

This regional Russian delicacy once called itself Parisian.

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

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

This wild fruit helps man and beast survive long treks without water in the Kalahari desert.

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

Grandmas fashion this near-forgotten Passover treat from ginger and honey.

In South Africa, women transform a tart fruit into a celebrated sour brew.

The basement of a 19th-century government building provides peak conditions for delicious fungi.

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

The biggest edible mushroom in the world is also delicious.

This hallucinogenic honey can sell for over $60 a pound on the black market.

Only two silent monks know all 130 plants that go into this herbal liqueur.