In northern Scandinavia, cups of coffee get enhanced with cheese.

This hallucinogenic honey can sell for over $60 a pound on the black market.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

The melon has its own sculpture, festival, and order of knights.

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

The best place to find the “nectar of the gods” is Holy Island.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

The Laotian street food is mildly sweet and surprisingly juicy.

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

A Canadian spirit made with Newfoundland's beloved berry.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

You put the charcoal in the coffee cup and drink it all up.

Impress Murcianos by correctly eating these fried lemon leaves.