This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

In this Hindu ritual, families feed crows who represent deceased relatives.

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

Fresh fruit is the main feature of this sweet sandwich.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

It's not Icelandic Christmas without two sodas in one cup.

Once a delicacy limited to the wealthy, smoked horse meat sausage is now a centerpiece at many Kazakh feasts.

This Cabernet Sauvignon is out of this world.

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

A popular Slovenian fast-food joint doesn't specialize in beef.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

Who said vineyards have to grow grapes?

This curry celebrates Japan's maritime history.

A cake so gooey, it requires a spoon.

In small towns across the state, an Easter tradition becomes a competitive sport.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

Only a few breweries still make smoky beer in this classic German style.

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

Pair a Brazilian confection with a sweet South African liqueur, and a unique treat is born.

A Newfoundland brewery makes beer from glaciers that float along the shore.

A crispy creation that lets you bite into your brew.

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