A sweet, warm cocktail to chase away the chill of Andean nights.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

Peru's strikingly beautiful mashed potato casserole.

The world's least practical and most delicious edible straw.

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

This raw meat meze from Lebanon is as fresh as it gets.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

Spread this fat-poached meat on a crusty French loaf.

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

A hearty Irish staple that can tell your fortune.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

This British temperance tonic is now a Ramadan favorite.

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

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

These Bavarian cookies are also intricate works of art.

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

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

The Haitian peanut butter first tastes creamy, then the peppers hit you.

This Okinawan specialty resembles a Japanese take on Taco Bell.

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