Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.

Not all poutine comes with cheese curds and gravy.

Grandmas fashion this near-forgotten Passover treat from ginger and honey.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

The South Side favorite is a cross between a meat-lover's sub and a gyro.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

This savory seafood condiment is named after the finest cognacs.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

Grilled cow udder is a Chilean specialty that tastes a bit like tongue.

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

These severed octopus tentacles wriggle on your plate.

Flip over these prickly treasures and find creamy, orange meat.

You'll have a ball with this Latin American specialty.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

Portuguese traders' love of marzipan paved the way for Thailand's vibrant mung bean candy.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

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

North Carolina's “poor man’s pâté” is rich in flavor.