A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

This heavenly custard was born from the leftovers of sherry winemaking.

Leftover coffee plus gelatin equals this vintage dessert.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

Blood-and-barley dumplings give this Finnish soup its iconic texture.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

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

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

Coke spiked with aromatic spirits of ammonia was once used to treat everything from hangovers to indigestion.

Meet purple mangosteen's rare, complex cousin.

This tangy fruit flavors everything from ice cream to cocktails.

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

Chile is home to very, very small coconuts.

Inside a hard, yellow shell lies a sweet, black spread.

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

The animal's nose and upper lip make a savory, umami-rich soup.

Touted as the original energy bar, the bison-based mixture kept for months.

This famous Italian honey is now produced only on an Australian island.

This Brazilian fruit is cacao's lesser-known, tangy cousin.

A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.

The mellow-buzz brew that once fueled Native Americans is making a comeback.