The true Mongolian barbecue.

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

This savory “head and hooves” soup makes a hearty breakfast in Iran.

Though its home region has been split by war, love for this hearty pastry transcends borders.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

A crispy creation that lets you bite into your brew.

From hulking plains creatures comes a delicate, nutty cheese.

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

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

Proof that dumplings and chicken wings are not mutually exclusive categories.

Most sushi fans have never tried this rare rhizome.

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

These “holy bones” taste like heaven.

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

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

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

In medieval Germany, drinkers followed a star to local lager.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

To taste the oldest wine still in production, head to Cyprus.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

These gigantic clay pots are the secret to Georgia's unusual wine.

This once-common spice is now almost completely unknown outside India.

"Monk's Head" cheese requires a special shaver.

Northeast Indian markets sell this glittery, sour fruit in bags with salt chasers.