Foods shullbrendand Wants to Try

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

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

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

The caffeinated wine is made by British monks and loved by Scottish criminals.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

This is what happens when a bartender spices up a classic fisherman's coffee cocktail.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

The best place to find the “nectar of the gods” is Holy Island.

To taste the oldest wine still in production, head to Cyprus.

This spiced, warming drink may have helped broker peace between warring tribes.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

This jelly is made with dandelions and tastes like honey.

The world's northernmost commercial brewery makes beer with water from a glacier.

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

These sweet hands come with stories of triumph and brutality.

This once-common spice is now almost completely unknown outside India.

The Netherlands' most famous treat now comes in a bottle.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

In the American South, some believe it deters rain on one's wedding day.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

In northern Scandinavia, cups of coffee get enhanced with cheese.

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

In Wales, midwinter is the right time to look a gift horse in its gaping skull-mouth.

Some families keep their holiday meal fresh by letting it live in their bathtub.