Monks make this stunning, ephemeral art from yak butter and mineral pigments.

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

The washed and dried root of the licorice plant was once a popular natural “candy.”

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

A bar sharing a basement with a pickle place led to an unusual drink.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

The Carnival cake comes with a hidden baby Jesus inside.

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

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

Spread this fat-poached meat on a crusty French loaf.

These holiday cakes link Christmas to the Norse god of lightning.

This French wedding cake is a caramel-wrapped tower of pastry balls.

The world's least practical and most delicious edible straw.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

A rare orchid ingredient makes this ice cream stretchy and chewy.

From hulking plains creatures comes a delicate, nutty cheese.

This wintertime serenade for apple trees also involves firing rifles and drinking cider.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

Deep-fried grasshoppers make a tangy, crispy taco filling.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

The prosperous Southern California date industry produces delicious milkshakes.

A crossbred table grape variety that tastes an awful lot like spun sugar.

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