This Greek dish maintains an old fisherman's tradition of preserving one's catch in bottles of seawater.

This savory seafood condiment is named after the finest cognacs.

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

After a long day of skiing, you deserve caffeine, fire, and alcohol—at the same time.

A buttery Southern specialty inspired by 19th-century seaside cookouts.

Though its home region has been split by war, love for this hearty pastry transcends borders.

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

In Turkey, drinkers head off hangovers with creamy tripe soup.

In this tangy treat, no part of the citrus is left behind.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

The original cheeseburger, hold the beef patty.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

What look like noodles are actually delicious baby eels.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

This lucky fruit tastes best in rice.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

The seaweed tops toasts and enriches oatcakes in traditional Welsh breakfasts.

This salad named after a scandal has been traced back to Kraft and Helen Keller.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

The aging process of this formaggio begins in a barrel of wine.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.