This small-batch spirit is distilled from cactus fruit.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

This Canadian favorite is relatively unknown elsewhere.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

A double-ended British pastry that's both main course and dessert.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

On the Andalusian coast, once-deadly tentacles become crispy delicacies.

No traditional East Ender meal is complete without pie, mashed potatoes, and gelatinous river creatures.

This German comfort food unites earthbound potatoes with apples from above.

A hangover cure that spans classes and centuries.

A Faroese dish that includes pilot whale meat and blubber, this traditional food requires weeks of preparation.

A beloved dish in ancient Rome, these rodents are now grilled or stewed in select Croatian and Slovenian restaurants.

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

A sailor's stew that's come to define Liverpudlians.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

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

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

Infants and Genghis Khan enjoyed this fermented mare's milk.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

This pink cake celebrates a long-ago football victory.

Every March, Central New York shelves are stocked with glass bottles of green dairy.