The once-forbidden stew now symbolizes Haitian independence.

From humble meat-hybrid to Cincinnati favorite.

A wartime rice scarcity made this versatile pancake a Japanese staple.

This butterscotch-flavored fruit has a way with desserts.

A pork blood stew so rich and velvety, it's known as “chocolate meat.”

The most venerated cheese curl in the world. 

This Borneo specialty tastes like olives, carrots, and brie cheese—if you know how to prepare it.

Romania's all-occasion plummy spirit.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

These old-school metal tea-glass holders are a fixture on Russian trains.

This camel jerky is a lifeline for Somali nomads during times of drought.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

These sweetened, dyed baobab seeds will leave your tongue red and tingling with flavor.

Making a pound of this pretty pasta can take an entire day.

The thrifty Estonian grain mix makes creamy drinks and candy bars.

To make this hot sauce, first remove the poison.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

A timeless practical joke, brought to you by the ancient Greeks.

Cold mornings in the Andean Highlands are best met with a steaming cup of this sweet, purple drink.

The beautiful dessert evaporates in 20 minutes.

The most beautiful, striking sugar skulls can be found at this annual fair in Toluca, Mexico.

The competing papal and Napoleonic seals on the cookware tell the story of the battle between an emperor and a pope.

“To die dreaming” tastes like an orange creamsicle.