A century-old organism creates some of the world's best bread.

This praised oyster shucker is as elegant as it is dangerous.

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

You put the grater in the coconut...

This rustic cider's name derives from an English term for fruit thievery.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

The Catalan green onion has its own festival.

Would you like some coffee flavor with your milk?

An ancient cooking method still produces delicious, beachside feasts.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

It's the fat-fueled energy drink of the Tibetan Plateau.

This bright green cocktail doubles as dessert.

This chewable Indian digestive soothes stomachs, freshens breath, and might give you cancer.

The Carnival cake comes with a hidden baby Jesus inside.

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

Eating these unpredictable tapas is a game of spicy-pepper roulette.

Beer meets soda in this refreshing Estonian brew.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

Ethiopian honey wine is sweet, funky, and perfect with injera.

These old-school metal tea-glass holders are a fixture on Russian trains.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

Produced since 1847, these classic New England candies almost disappeared in 2018.