Marrakech's medina is about as close to an Indiana Jones movie as you can get. It's a maze of smoky street side grills and snake charmers, Berber carpets and calls to prayer, swaying palms and Arabic coffee houses. But it's the food that makes this city so special. Forget soggy sfenj and mediocre tagines. Over four hours you'll dig deep into this culinary powerhouse. Expect trays of sardines crackling with cumin in a wood-fired bakehouse, simmered escargot in ras el hanout, smoky chicken skewers sizzling over charcoal, soothing bowls of harira with sweet-caramel dates, slow-cooked wild rabbit tagine and many more culinary surprises. It's more than that though. It's a crash course in the culture behind the food, the answer to all those culinary questions: Why is bread so sacred? What is argan oil? Why do dates get served in odd numbers? And is the Djemaa el-Fnaa really worth eating in? This is four hours of eating you don't want to miss out on.