In Tibet, sweet mac and yak cheese makes a hearty dessert.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

Italy's first beer cheese gets coated in spent brewing grains and soaked in lager.

The annual feast invites local macaques to dine on towers of fruit and vegetables among the ruins of a 13th-century temple.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

The Peruvian pepper tastes like spicy citrus.

This canned cheddar is made using a secret 70-year-old bacteria culture.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

This Sicilian sheep's milk cheese is colored with saffron and studded with black peppercorns.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

The potent cocktail of beer, wine, and soda is a favorite in the bars of Addis Ababa.