Fermenting raw durian is a better idea than you thought.

This wheat-based coffee alternative has a cult following.

In Catalonia, the fortified wine has its own weekend ritual.

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

From hulking plains creatures comes a delicate, nutty cheese.

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

This palm fruit has a surprisingly meaty flavor.

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

In Tibetan temples, yak butter burns day and night.

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

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

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

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

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

The dainty, cream-filled specialty is on the brink of extinction.

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

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

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

Facing invasion, the small town of Boticas buried their bottles and gave birth to a unique style of wine.

A Lapland delicacy, this tender meat gets drizzled in sweet lingonberry syrup.

Small Haitian distilleries are producing some of the purest rum in the world.

Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

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