This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

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

The aging process of this formaggio begins in a barrel of wine.

Russian Mardi Gras features blinis, fistfights, and burning effigies.

These saffron buns are eaten on Lucia Day in Sweden.

In Venezuela, traditional Christmas bread marries ham, raisins, and olives.

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

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

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

This decadent cheese has frugal roots.

Presidents and popes loved this cocaine-infused wine.

You can enjoy this Sicilian spleen sandwich “single” or “married.”

This old American style is being resurrected by Indiana brewers.

Some bread goes in the oven for an hour; some goes underground for two years.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

In this island town, stew gets cooked by volcano.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

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

On Day of the Dead, garlands of the tiny, apple-flavored fruit serve as offerings to the deceased.