The biggest edible mushroom in the world is also delicious.

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

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

This is some deceptive, dirty ice cream ware.

Twist your way to hot chocolate perfection with this wooden whisk.

These bread stamps create a dazzling array of geometric and floral patterns.

This grill defined a new breed of pirates.

In the Colonial era, a red-hot iron rod warmed drinks, ignited cannons, and cauterized wounds.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

Traditional sushi chefs produce optimal condiments with this ancient tool.

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

This sweet, caramelized dessert comes from curdled milk.

Pulling gobs of this handmade taffy yields strong arms and a sweet reward.

It's not Bajan Independence Day without banana leaf–wrapped corn cakes.

A treat so smooth, its name means “I forgot I swallowed.”

The cure and cause of a burning tongue.

The beautiful dessert evaporates in 20 minutes.

These adorable buns hide savory and sweet surprises.

Goa's signature baked pudding cake is multicultural and multilayered.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.