The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

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

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

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

Traditional sushi chefs produce optimal condiments with this ancient tool.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

This gorgeous sugar art is making a comeback.

A unique take on Szechuan dumplings is now a Montreal specialty.

This dying practice requires total trust between horse and rider.

Kenya's classic corn porridge becomes the ideal pairing for crunchy, roasted insects.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Most people have never tasted the real thing.

No one eats pickled herring like the Dutch.

Why not fry a year-old leaf?

A flour made from orchid roots makes for a popular Turkish drink.

In the Andean highlands, clay makes bitter potatoes more palatable.