Every November, wasp-based dishes create quite a buzz in a Japanese village.

These Mexican bugs taste like cinnamon and alleviate arthritis pain.

These sweet hands come with stories of triumph and brutality.

For some students at the University of Oxford, the end of the year means getting covered with eggs, shaving cream, and champagne.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

The holiday tradition of hiding an ornamental veggie.

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

That green stuff inside a lobster? You can (usually) eat it.

The Midwestern mock-poultry classic is fading away.

Captured on Cambodian rice plantations, the rodents make savory roadside snacks.

In Sardinia, pasta gets a savory sprinkling of the dried and grated organ.

During Lent in Venezuela, the world's largest rodent becomes a “fish.”

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

Eggnog gone wild, brought to you by the Canadian Military.

On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

Romania's all-occasion plummy spirit.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

Meet tequila's fruity, fragrant relative.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

This rustic cider's name derives from an English term for fruit thievery.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

Early 20th-century chefs used beaver musk to give sweets a vanilla-raspberry flavor.

This cotton candy-like garnish is made of dried, candied meat.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.