A jet-black, vanilla-flavored treat with hints of its marine origin.

Mind your teeth when eating this juicy Chicago specialty.

Brewers freeze their beer to make this high-octane, sweet style.

These adorable buns hide savory and sweet surprises.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

Pulling apart this dish creates silk-like threads of melted sugar.

The townspeople of Coxheath have been hurling pies at one another since 1967.

Who needs a burger and a beer when you can combine beef and alcohol in a single patty?

The savory, spiced flavor celebrates one of Singapore’s favorite dishes.

After being banned for a decade and a half, this Roman classic is back on the table.

This savory-sweet pairing is a classic school lunch.

A unique take on Szechuan dumplings is now a Montreal specialty.

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

Two Chinese bakery specialties, combined into one.

A brotherhood is behind this 15,000-egg tradition.

Where the world's best pizzas face off.

This Argentinian cookout involves grilling an entire cow.

The traditional way to send a stream of wine straight to your mouth.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

These giant, volcano-shaped barnacles house sweet, crablike meat.

An ardent celebration of a humble source of protein.

Goggles are a good idea at this wine-slinging battle.

At this Scottish porridge-making competition, contestants vie to be the champions of breakfast.