Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

Pressed from frozen grapes, this prized wine was a sweet accident.

In Togolese markets, locals socialize over gourds of this sweet-and-sour sorghum beer.

In the Philippines, fertilized duck eggs are savory snacks.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

A church bakes up hundreds of these regional pizzas once a week.

The birthplace of coffee celebrates community with a sensory feast.

Ethiopian honey wine is sweet, funky, and perfect with injera.

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

This tofu alternative replaces soybeans with sesame and kudzu.

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

We can thank coconuts for this lesser-known tropical moonshine.

On the island of Mallorca, locals celebrate their viticulture with parades, grape-stomping contests, and a massive fruit fight.

Every July, a seaside town pays homage to its local mollusks with eating contests, a marine-themed parade, and plenty of fresh seafood.

Welcome to the olympics of oyster shucking.

North Carolina's seasonal delicacy is brought to you by algae.

Catch these fiercely guarded queens for a crunchy, caviar-flavored snack.

The Kichwa begin every day with tea and dream interpretation.

Chile’s clambake may be the world's oldest recipe.

In the Atacama Desert, brewers trap fog moisture to make crisp ales.

This grill defined a new breed of pirates.

It's not actually dark, but it is the world's sweetest.

West Virginia's annual competition features the likes of squirrel gravy over biscuits and snapping turtle stew.

The competition that shrinks shrimp cocktail to the size of your pinky and fits bento into a matchbox.