In Catalonia, the fortified wine has its own weekend ritual.

Devoted fans pay thousands for bricks of this fermented tea.

Fermenting raw durian is a better idea than you thought.

One of the smallest cities in the world specializes in mistletoe brandy.

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

This small-batch spirit is distilled from cactus fruit.

This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja.

A town harvest festival with a giant miso soup bowl.

This sweet symbolic figurine is a Sicilian holiday tradition.

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

This simple dish of boiled horse intestine is prized for its unique and layered texture.

In Northeast Turkey, one special bird makes a cultural and culinary centerpiece.

This harvest celebration culminates in a procession of drummers, palanquin-riding leaders, and vibrant colors.

The Netherlands' most famous treat now comes in a bottle.

Monks make this stunning, ephemeral art from yak butter and mineral pigments.

These sweet hands come with stories of triumph and brutality.

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

The Laotian street food is mildly sweet and surprisingly juicy.

For some students at the University of Oxford, the end of the year means getting covered with eggs, shaving cream, and champagne.

These salty potatoes were originally boiled in seawater.

Before Lent, residents of Trás-os-Montes indulge in a pairing of stuffed pork stomach and bean pods.

It's nicknamed “yumberry” for a reason.

These live fish are said to "dance" down diners' throats.

This candy rarely ventures beyond Canada's borders.