A sweet regional alternative to the maple kind.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

A small village in Bulgaria is working to revive its nearly extinct moldy cheese.

The candy is huge with Norwegian hikers and skiers.

Deep-fried pork intestines make a crispy, salty snack on the streets of Cebu City.

Serbians prepare these cold, jellied pork cubes for even colder winters.

This savory “head and hooves” soup makes a hearty breakfast in Iran.

Pounded water beetles are this spicy condiment's main ingredient.

A beloved dish in ancient Rome, these rodents are now grilled or stewed in select Croatian and Slovenian restaurants.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

Where the world's best pizzas face off.

An ardent celebration of a humble source of protein.

The rarest oysters come from the bottom of the sea at the end of the earth.

The annual feast invites local macaques to dine on towers of fruit and vegetables among the ruins of a 13th-century temple.

This nasal dish literally stews in its own juices.

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

The first American doughnut chain used spuds.

A delicacy in Indonesia, the reptile's meat is a meal and a medicine.

Beneath a blanket of peanut flour and cilantro, this Taiwanese street pop hides a savory surprise.

Spain's salt-cured tuna is known as “the ham of the sea.”

This Brazilian fruit is cacao's lesser-known, tangy cousin.

This German sundae masquerades as an Italian dinner.

In Idaho, even sundaes pay tribute to the state's beloved tuber.