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

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

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

An industry run almost entirely by women is developing new sustainable methods to harvest this highly coveted riverbed salt.

The biggest edible mushroom in the world is also delicious.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

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

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

What look like noodles are actually delicious baby eels.

Scandinavians use blood to make dense, dark, savory flapjacks.

A double-ended British pastry that's both main course and dessert.

Icelanders make a very, very good dog.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

The streets of Palermo are filled with the smell of succulent, sizzling lamb intestines.

This Spanish pâté was so inspiring, someone wrote a poem about it.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

Bread so thin, you can read music through the dough.

Duck blood makes this Polish soup extra rich.

A hearty Irish staple that can tell your fortune.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

Once ubiquitous throughout the city, shops serving this unique Pakistani curry are disappearing.