In Northeast Turkey, one special bird makes a cultural and culinary centerpiece.

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

Peru's strikingly beautiful mashed potato casserole.

Preparing a traditional Māori feast requires a rock pit heated by fire or hot springs.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

This palm fruit has a surprisingly meaty flavor.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

This old-school Italian dish comes in a rich and savory wrapper.

These Southeast Asian legumes are famed for their lasting funk and deliciously nutty flavor.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

Real maraschinos were born more than a century ago in an Italian distillery.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

Folding and deep-frying pies is a beloved Neapolitan tradition.

"Monk's Head" cheese requires a special shaver.

Tip your hat to whoever created this fashionable vegetable-and-spice-filled pastry.

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

The ancestral soup of the Q’eqchi’ Maya packs heat and history.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

The Rwandan condiment is so spicy, it's served with eyedroppers.

This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

A sweet, warm cocktail to chase away the chill of Andean nights.

This tangy East Coast spread is becoming increasingly hard to find.