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

This sliceable sweet treat is actually dairy-free.

This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

A Finnish city specializes in sausages housed in sugar-dusted doughnuts.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

Germans turn up for a rare, pointed cabbage.

The portable breakfast food might've originated with British soldiers returning from India.

These savory pastries come from Lithuania's Karaim minority.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

Sardinia may be home to the oldest style of cheese.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

This regional Russian delicacy once called itself Parisian.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

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

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

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

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

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

This Okinawan specialty resembles a Japanese take on Taco Bell.

It takes only two hours for palm sap to become palm wine.

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

This Southeast Asian leaf can wake you up, knock you out, and subdue heroin withdrawal.