On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

In Kenya, celebrations for victorious runners often begin with a sip of fermented milk.

This crisp, sour Kenyan brew is made by fermenting the “sausage” fruit.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

This sweet-and-savory Moroccan meat pie can be tough to track down.

This Saharan sand-baked fare is nicknamed “Berber pizza.”

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

This dark, rare fruit lasts a very long time.

The fruit so pungent it's banned from trains, hotels, and public places.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

The traditional sweet currant cake has an incendiary reputation.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

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

Historians debate whether this dish actually originated with Italian sex workers.

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

A sweet and sticky accident from Derbyshire, England.

Teething babies and royalty were fans of this British city's signature sherry.

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

This dessert island is known for its refined layer cakes.

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

Donn Beach only wrote the recipe for his famously potent cocktail in secret code.

The sweet, tiny wild berries are only available for two months each year.

These holiday cakes link Christmas to the Norse god of lightning.