This camel jerky is a lifeline for Somali nomads during times of drought.

A delicious fruit with a suggestively-shaped seed.

These sweetened, dyed baobab seeds will leave your tongue red and tingling with flavor.

Depending on how they're prepared, these caterpillars can taste like everything from tea to a well-done steak.

In South Africa, women transform a tart fruit into a celebrated sour brew.

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

This thick bean soup is a Good Friday tradition for Nigeria's Afro-Brazilian community.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

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

A sweet and simple pudding traditionally made in a joyous, spring ritual.

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

A rare orchid ingredient makes this ice cream stretchy and chewy.

It's what you order when you're a Christian pilgrim at the Sea of Galilee.

We have the Ottoman sultans to thank for this creamy Turkish dessert made of chicken breast.

The first thing eaten off the Ark.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

A bit of the past bubbles up in Israel's reinvention of its classic summer sipper.

A sweet-and-sour fruit soup from Iran makes for a comforting one-pot meal.

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

Come to vote, leave with a sausage.

Fiji's signature coconut condiment makes creamy, spicy ceviche.