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

In the American South, some believe it deters rain on one's wedding day.

To make the perfect matcha, start with the perfect whisk.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

A carb-lover's dream, this sandwich gets stuffed with flaky pie crust.

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

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

Iran’s annual celebration of its signature flower makes this desert region fragrant.

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

These Mexican bugs taste like cinnamon and alleviate arthritis pain.

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

A sweet-and-sour fruit soup from Iran makes for a comforting one-pot meal.

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

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

This Midwestern dessert salad draws on both Scandinavian immigrant and local Ojibwe influences.

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