Some fish can dance.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

In Portugal, a bowl of “camel’s drool” is a sweet treat.

These beloved Indonesian chips are actually flattened, fried seeds.

A delicacy in Indonesia, the reptile's meat is a meal and a medicine.

Benedictine monks in Oregon brew and serve this dark, heady beer.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

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

A veal-based sausage that survived a royal beef ban.

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

In Southern New Mexico, chiles add a kick to everything, including vino.

This herb gives cocktails another kind of buzz.

This savory seafood condiment is named after the finest cognacs.

To find this fermented fish dish of notorious scent, you'll need to venture beyond French Polynesia's resort kitchens.

Fermenting raw durian is a better idea than you thought.

Traditional sushi chefs produce optimal condiments with this ancient tool.