At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

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

This tofu alternative replaces soybeans with sesame and kudzu.

This sweet symbolic figurine is a Sicilian holiday tradition.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

A sweet-and-sour fruit soup from Iran makes for a comforting one-pot meal.

This Lithuanian brew adds green peas to the malt.

This old American style is being resurrected by Indiana brewers.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

These savory pastries come from Lithuania's Karaim minority.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

Only two silent monks know all 130 plants that go into this herbal liqueur.