“And eggs are open in the twinkling of an eye.”

When life gives you burnt rice, make tea.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

Most people have never tasted the real thing.

Flip over these prickly treasures and find creamy, orange meat.

Saison dell'Aragosta is made with tasty Maine lobster.

Who said vineyards have to grow grapes?

Consisting of spiced, curdled milk and lots of alcohol, this boozy bedtime drink dates back to the Middle Ages.

Devoted fans pay thousands for bricks of this fermented tea.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

One of America's earliest candies is still available to buy.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

Colonial Americans would try anything to revive bad beer.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

It looks like an exploding planet and tastes like sugarcane.

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

To travel light, Mongolian warriors used animal carcasses as crockery.

Mongolia's "shoe sole cake" has the ritual significance of a Christmas tree or family shrine.

The true Mongolian barbecue.