The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

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

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

Idaho's fried specialty makes steak a finger food.

The Ecuadorian cure for a hangover is beef tripe stew.

These pungent fermented soybeans are coated in probiotic slime.

A beloved dish in ancient Rome, these rodents are now grilled or stewed in select Croatian and Slovenian restaurants.

Chocolate-covered cheese curds make sweet Estonian energy bars.

In Yorkshire, the holidays usher in this salty-sweet combo.

This sugar-soaked South Asian sweet isn’t your basic bread pudding.

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

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

An obscure Italian amaro became the pride of Pittsburgh.

The ocean-scented brew pays homage to an old Scottish style.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

A Finnish city specializes in sausages housed in sugar-dusted doughnuts.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

Called the turducken of desserts, this multilayered cake hides two pies inside.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

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

The Netherlands' most famous treat now comes in a bottle.

The beautiful dessert evaporates in 20 minutes.