This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

We have the Ottoman sultans to thank for this creamy Turkish dessert made of chicken breast.

A rare orchid ingredient makes this ice cream stretchy and chewy.

It's what you order when you're a Christian pilgrim at the Sea of Galilee.

The anus-shaped fruit tastes like cinnamon applesauce.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

The first thing eaten off the Ark.

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

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

A bit of the past bubbles up in Israel's reinvention of its classic summer sipper.

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

Typically reserved for special occasions, the massive meal can be bought for a hefty sum at restaurants in Qatar.

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

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

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

A sweet-and-sour fruit soup from Iran makes for a comforting one-pot meal.

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

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

A Thunder Bay bakery misnamed this berry-frosted cinnamon bun after General John Pershing.

Birmingham's sinus-clearing soda was a popular way to enhance bootlegged hooch during Prohibition.

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

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