In Portugal, a bowl of “camel’s drool” is a sweet treat.

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

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

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

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

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

Maine's top-selling spirit that almost no one else drinks.

Thai red beans and rum combine in a winter warmer inspired by a South American specialty.

One vine unlocks the powers of a psychedelic shrub.

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