Some fish can dance.

This raw meat meze from Lebanon is as fresh as it gets.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

This British temperance tonic is now a Ramadan favorite.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

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

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Bread so thin, you can read music through the dough.

South Korea's oldest alcoholic beverage is making a comeback.

This edible silver garnish has long added bling to South Asian cuisine.

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.

Chocolate-covered cheese curds make sweet Estonian energy bars.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

The seductively delicious Easter cake once made an entire convent neglect its prayers.

Historians debate whether this dish actually originated with Italian sex workers.

Artichokes form the backbone of this vegetal liqueur.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

The 17th-century dessert plants an isle of meringue in a sea of custard.

This "green caviar" is vegetarian friendly.

Leftover coffee plus gelatin equals this vintage dessert.

The spicy, sour mango sauce is beloved from India to Israel.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Folding and deep-frying pies is a beloved Neapolitan tradition.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.