Ground nuts provide the base for this warm, caffeine-free drink.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

This pollen-based candy comes from the marshes of southern Iraq.

The biggest edible mushroom in the world is also delicious.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

This old American style is being resurrected by Indiana brewers.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

“Fiji asparagus” isn't asparagus at all.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

Celebrate the harvest and the return of a beloved mythical king with this 26-dish Malayali feast.