Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

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

This dark, rare fruit lasts a very long time.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

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

It looks like an exploding planet and tastes like sugarcane.

Beneath its serpent-like skin lies pineapple-flavored flesh.

Goa's signature baked pudding cake is multicultural and multilayered.

The Japanese city of Kumamoto specializes in “cherry blossom meat.”

To make the perfect matcha, start with the perfect whisk.

Portuguese traders' love of marzipan paved the way for Thailand's vibrant mung bean candy.

Thai street vendors serve this spicy seafood while it's still moving.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

This rare berry grows only in two Chilean towns.

The Peruvian pepper tastes like spicy citrus.

Peru's strikingly beautiful mashed potato casserole.

These woolly pigs produce the “Kobe beef of pork.”

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

This wintertime serenade for apple trees also involves firing rifles and drinking cider.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.