In Michigan's Downriver region, a few churches are maintaining a fading Lenten tradition.

This Spanish pâté was so inspiring, someone wrote a poem about it.

A Faroese dish that includes pilot whale meat and blubber, this traditional food requires weeks of preparation.

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

This jelly is made with dandelions and tastes like honey.

The secret to this sandwich is the cow’s fourth stomach.

This chicken “blood sausage” gets an unusual casing.

In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

Delve into the inner stalls of the city's market and find this prized delicacy.

You can have your syrup and drink it, too.

Batches of this Scottish flavor get a bagpipe escort into the parlor.

Japan's funky, fermented sushi takes years to prepare.

Duck blood makes this Polish soup extra rich.

Brewers freeze their beer to make this high-octane, sweet style.

Artichokes form the backbone of this vegetal liqueur.

After being banned for a decade and a half, this Roman classic is back on the table.

This savory Southern staple is disappearing.

Alaska's wildflowers produce this vibrant jelly.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

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

These giant, volcano-shaped barnacles house sweet, crablike meat.

An ardent celebration of a humble source of protein.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Once ubiquitous throughout the city, shops serving this unique Pakistani curry are disappearing.