In Singapore, dried, shredded cephalopod is a bubblegum alternative.

The traditional sweet currant cake has an incendiary reputation.

This cookie is found only in Rome's Jewish quarter.

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

Chocolate-covered mystery meat and dancing cans abound.

This two-ingredient Malabari dessert turns separated eggs into a striking delicacy.

This sweet-and-savory Moroccan meat pie can be tough to track down.

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

Drinkers downed this serious cocktail while hurling heavy rings at posts in the 18th century.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

These tricky pitchers turned pouring into a complex drinking game.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

The Japanese city of Kumamoto specializes in “cherry blossom meat.”

In the American South, some believe it deters rain on one's wedding day.

These detailed, dainty confections are made by hand with minimal tools.

Impress Murcianos by correctly eating these fried lemon leaves.

On Tibetan New Year, deep-fried cookies take the form of auspicious symbols and festive snacks.

Iran’s annual celebration of its signature flower makes this desert region fragrant.

Nothing to see here, just a humble pie sandwich.

This rare Vietnamese omelet incorporates a seasonal sandworm.

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.

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

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