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

This nightmarish-looking fruit has serious healing potential.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

Battered and fried testicles make use of a cattle-country surplus.

Produced since 1847, these classic New England candies almost disappeared in 2018.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

Duck blood makes this Polish soup extra rich.

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

A crossbred table grape variety that tastes an awful lot like spun sugar.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Only a few breweries still make smoky beer in this classic German style.

These seasonal brews gets made with an ephemeral ingredient.

From hulking plains creatures comes a delicate, nutty cheese.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

Congealed and sliced, the ferric addition is known for its purported health benefits.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

This pepper's sweet taste and long, slow burn is found in a single town.