Twist your way to hot chocolate perfection with this wooden whisk.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

This tangy fruit flavors everything from ice cream to cocktails.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

This pancake pays tribute to one of Japan's favorite fish.

A wartime rice scarcity made this versatile pancake a Japanese staple.

To make the perfect matcha, start with the perfect whisk.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

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

These beloved New Zealand cookies have a mysterious past.

The sweet is naturally a bubblegum shade of pink.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

A now-archaic Scottish breakfast paved the way for this popular dessert.

Impress Murcianos by correctly eating these fried lemon leaves.

Pressed from frozen grapes, this prized wine was a sweet accident.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

Only two silent monks know all 130 plants that go into this herbal liqueur.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.