This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

A crossbred table grape variety that tastes an awful lot like spun sugar.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

The true Mongolian barbecue.

Most sushi fans have never tried this rare rhizome.

It takes patience and skill to harvest these delicious bivalves.

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

Monks make this stunning, ephemeral art from yak butter and mineral pigments.

Historians debate whether this dish actually originated with Italian sex workers.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

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

A pharmaceutical company developed this beverage as drinkable IV solution.

Teething babies and royalty were fans of this British city's signature sherry.

This slightly sweet dessert is a staple in some Black American Muslim communities.

Infants and Genghis Khan enjoyed this fermented mare's milk.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

A timeless practical joke, brought to you by the ancient Greeks.

These muscular organs are a crispy, chewy Southern favorite.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

A century-old organism creates some of the world's best bread.