See Taiwan's dying art of fishing with fire.

This New Year's luck-bringer has a controversial contemporary taste.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

A unique take on Szechuan dumplings is now a Montreal specialty.

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

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

Proof that dumplings and chicken wings are not mutually exclusive categories.

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

The Ukrainian wedding bread is so beautiful, it's displayed near the altar.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

To make this hot sauce, first remove the poison.

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

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

A complexly flavored post-meal digestive became the candy of choice for Indian children in the 1980s and ’90s.

This Kashmiri feast features 36 dishes and takes more than two hours to eat.

Northeast Indian markets sell this glittery, sour fruit in bags with salt chasers.

This once-common spice is now almost completely unknown outside India.

Try this Indian seasonal treat after exploring Hyderabad's iconic mosque.

This fermented purple carrot elixir practically makes itself.

This triple-distilled cashew fruit liquor is a source of Goan pride.

Don’t be fooled by the name of this Bengali relish.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

This fruit makes tattoos, antibiotics, and dessert.