Two Chinese bakery specialties, combined into one.

A hearty Irish staple that can tell your fortune.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

A flaky, warm bun houses braised, shredded meat in this Hebei Province specialty.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

This style of fried chicken is pressure-cooked while it fries.

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

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

These epic Filipino feasts feature lavish spreads and forego utensils.

Grilled or braised, these brains make a tasty taco.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

Spread this fat-poached meat on a crusty French loaf.

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

This cotton candy-like garnish is made of dried, candied meat.

Californian BBQ involves red oak, sirloin, and special grills.

This chewy treat became a delicacy only after Newfoundland's fishing industry collapsed.

This bird comes with a brew inside.

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

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

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

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.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.