Ever wanted to slide down a slippery tarp while wearing watermelons?

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

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

A delicious fruit with a suggestively-shaped seed.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

This wild fruit helps man and beast survive long treks without water in the Kalahari desert.

Once the bugs have moved on, termite towers can be used for outdoor bread baking.

These sweetened, dyed baobab seeds will leave your tongue red and tingling with flavor.

Some bread goes in the oven for an hour; some goes underground for two years.

Senegal's popular spring rolls tell a story of war, love, and colonialism.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

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

A desert dweller’s delight, this bread gets baked in sand.

The annual feast invites local macaques to dine on towers of fruit and vegetables among the ruins of a 13th-century temple.

The sweet is naturally a bubblegum shade of pink.

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

Themed buffets, parades, performances, and competitions dominate this Philippines island every May.

These epic Filipino feasts feature lavish spreads and forego utensils.

The traditional sweet currant cake has an incendiary reputation.

On the fifteenth night of Chinese New Year, Malaysian singles throw caution to the wind and fruit to the water.

Find this rare, savory mango on the periphery of Borneo markets with other odorous fruit.

Add a splinter of this vine to your meal for a tongue-numbing kick.

This gooey, starchy gel is Brunei's favorite flavor vehicle.