A delicious fruit with a suggestively-shaped seed.

The deceptive, sweet-and-savory snack of Taipei's night markets.

Chile is home to very, very small coconuts.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

These inky cloves have aged like a fine wine.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

A sweet, warm cocktail to chase away the chill of Andean nights.

The potent cocktail of beer, wine, and soda is a favorite in the bars of Addis Ababa.

In northern Scandinavia, cups of coffee get enhanced with cheese.

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

The aging process of this formaggio begins in a barrel of wine.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

This orange and black licorice flavor is kind of a big deal in Canada.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.