Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

A desert dweller’s delight, this bread gets baked in sand.

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

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

Celebrate the harvest and the return of a beloved mythical king with this 26-dish Malayali feast.

Real maraschinos were born more than a century ago in an Italian distillery.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

The fragrant, intricately spiced street food is a medina specialty.

To taste the oldest wine still in production, head to Cyprus.

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

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Meet Sweden's savory “sandwich cake.”

This wildflower releases a cocoa fragrance each morning.

Finnish immigrants brought these crunchy, cinnamon-coated slices to Michigan's Upper Peninsula.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

Leftover coffee plus gelatin equals this vintage dessert.