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

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

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

The essence of Canada's eastern coastline, distilled.

The way to celebrate unmarried Danes’ 25th and 30th birthdays is to attack them with spices.

This Danish rice pudding appeases wicked elves.

For special occasions, Norwegians stack 18 rings of cake into a tower.

This dessert is roasted over a fire and looks like a tree.

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

This Lithuanian brew adds green peas to the malt.

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

In this Hungarian campfire treat, roasted pork fat coats slices of bread in decadent drippings.

Bishop's Vineyard makes its products from grapes grown in California graveyards.

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

These tricky pitchers turned pouring into a complex drinking game.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

Two Chinese bakery specialties, combined into one.

This sweet symbolic figurine is a Sicilian holiday tradition.

This thick bean soup is a Good Friday tradition for Nigeria's Afro-Brazilian community.

A melt-in-your-mouth mixture of raw beef, butter, and spices.

This Ethiopian dish of raw, sometimes spiced, meat comes with a specialized cutting ritual.