In Icelandic cuisine, few things are more traditional than half a sheep's head.

The once-forbidden stew now symbolizes Haitian independence.

The most venerated cheese curl in the world. 

Romania's all-occasion plummy spirit.

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

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

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

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

To make this hot sauce, first remove the poison.

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

Created during a cocoa shortage, the grain-based “chocolate” bar became an Estonian classic.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

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

This Ethiopian dish of raw, sometimes spiced, meat comes with a specialized cutting ritual.

North Carolina's “poor man’s pâté” is rich in flavor.

The adorable amphibian treats are South Australian icons.

Grilled or braised, these brains make a tasty taco.

This Salvadoran soup gets its rich, buttery flavor from cow hooves.

A desert dweller’s delight, this bread gets baked in sand.

In the Congo, the cassava plant is also treasured for its leaves.

You can enjoy this Sicilian spleen sandwich “single” or “married.”

This offal soup is a classic Greek hangover cure.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.