"As a vanquisher of men its equal has never been found."

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

This New Year's luck-bringer has a controversial contemporary taste.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

This summery parfait has mingled with British royals and literary elites.

A now-archaic Scottish breakfast paved the way for this popular dessert.

The holiday tradition of hiding an ornamental veggie.

This Polish Easter tradition artfully assembles symbolic foods, from bread to lamb-shaped butter.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

This ruby, tannic style is little-known outside its native Bulgaria.

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

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

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

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

This tasty Czech pastry is now a Texan tradition.

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

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

The cooked South African sheep's head is named for its bared teeth.

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

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

The real "Canadian bacon" comes rolled in cornmeal.

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

These old-school metal tea-glass holders are a fixture on Russian trains.