The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

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

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

This adaption of French refugee bread is now a protected Irish specialty.

The traditional way to send a stream of wine straight to your mouth.

For Italian-Americans, Christmas Eve is all about the seafood.

Soda mixed with milk creates this frosty, creamy drink.

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

This steamy concoction features a salty, melted surprise at the bottom of the mug: white cheese.

The fire-roasted cheese is the medieval precursor to Welsh rarebit.

What began as an April Fools' Day prank ended in a testicle-spiked beer.

You can have your syrup and drink it, too.

This French marathon has regular stops for wine, cheese, and oysters.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

It's three meals in one!

Colonial Gatorade made from vinegar and molasses is back in style.

From humble meat-hybrid to Cincinnati favorite.

The Laotian street food is mildly sweet and surprisingly juicy.

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

Royalty adored the Abbot of Priscos' porcine dessert.