In homestyle Portuguese restaurants known as tascas, savory stewed chicken gizzards are a flavorful favorite.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

In Vietnam, there are multiple ways to enjoy fertilized duck eggs.

A taste of home for Manitobans.

This sweet treat has been cool for more than 1,000 years.

In Armenia, hangovers call for a hearty soup of boiled cow hooves.

On this holiday, Icelandic children earn cream buns by spanking their parents.

These beloved Indonesian chips are actually flattened, fried seeds.

Bakers fold this Polish pastry 81 times into the shape of a horseshoe.

To honor Iceland's patron saint, feast on fermented skate.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

A Canadian spirit made with Newfoundland's beloved berry.

Pounded water beetles are this spicy condiment's main ingredient.

The Icelandic brew is made with malts smoked over burning sheep dung.

The delicacy makes a rich, gamey appetizer in northern Sweden.

Blood-and-barley dumplings give this Finnish soup its iconic texture.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

This tangy East Coast spread is becoming increasingly hard to find.

This mooncake's flaky exterior gives way to a creamy, sometimes stinky, core.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

The secret to Romania's hangover-busting soup is tripe.

The ancestral soup of the Q’eqchi’ Maya packs heat and history.

Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.