This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

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

The fragrant, intricately spiced street food is a medina specialty.

This sausage saved Jews' lives in Inquisition-era Portugal.

A sandwich so decadent, it was once inappropriate for women to order one.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

Royalty adored the Abbot of Priscos' porcine dessert.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

This tasty Czech pastry is now a Texan tradition.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

A century-old organism creates some of the world's best bread.

Donn Beach only wrote the recipe for his famously potent cocktail in secret code.

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

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

This style of fried chicken is pressure-cooked while it fries.

One of the world's least-loved liquors calls Chicago home.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

This bright green cocktail doubles as dessert.

The Carnival cake comes with a hidden baby Jesus inside.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.