This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

South Korea's grapefruit-flavored ice cream bar promises to help your hangover.

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

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

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

A town in East France still makes a beloved green-anise liquor born after the ban of absinthe.

This Okinawan specialty resembles a Japanese take on Taco Bell.

In Cuenca, chefs transform offal into succulent tapas.

Icelanders make a very, very good dog.

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

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

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

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

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

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

Bees get a lift from helicopters in order to produce this spicy honey.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

On one small island, this golden liquid is both a local delicacy and traditional medicine.

This hallucinogenic honey can sell for over $60 a pound on the black market.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.