This thick bean soup is a Good Friday tradition for Nigeria's Afro-Brazilian community.

Authentic renditions of this Vietnamese noodle dish rely on the terroir of a single coastal city.

One southern Indiana town cooks up this unique, time-honored dessert every September.

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

The Irish bread comes with raisins and omens.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

This rare Vietnamese omelet incorporates a seasonal sandworm.

An extract made from a rare water bug's pheromones makes for unforgettably pungent sauces in North Vietnam.

Beneath a blanket of peanut flour and cilantro, this Taiwanese street pop hides a savory surprise.

Venture beyond the usual sour-sweet varieties with this funky, savory fruit.

These savory pastries come from Lithuania's Karaim minority.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

The portable breakfast food might've originated with British soldiers returning from India.

This Jersey-born frosty drink is now a Rhode Island favorite.

This famous Italian honey is now produced only on an Australian island.

Scandinavians use blood to make dense, dark, savory flapjacks.

Egyptian pigeons are raised in special towers, then stuffed and eaten.

Take a bite out of this apple to reveal its pink interior.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.