In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

From hulking plains creatures comes a delicate, nutty cheese.

Monks make this stunning, ephemeral art from yak butter and mineral pigments.

In Tibet, sweet mac and yak cheese makes a hearty dessert.

This chicken “blood sausage” gets an unusual casing.

On the Andalusian coast, once-deadly tentacles become crispy delicacies.

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

These eerily bone-like candies come with bumpy “joints” of nuts and chocolate “marrow” inside.

Smashing this chocolate cauldron is the best part of Geneva’s celebration of a historic battle win.

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

Every autumn, Valencians celebrate their love by giving handkerchiefs filled with decorated marzipan treats.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

To honor Iceland's patron saint, feast on fermented skate.

Senegal's national dish is incomplete without these fermented sea snails.

To find this fermented fish dish of notorious scent, you'll need to venture beyond French Polynesia's resort kitchens.

The stinky cheese comes with onions and bathroom humor.

Worm-catching and love come together at this Indonesian harvest and courtship festival.

This is one expensive load of crap.

A delicacy in Indonesia, the reptile's meat is a meal and a medicine.

Fermenting raw durian is a better idea than you thought.

The fruit so pungent it's banned from trains, hotels, and public places.

Beneath its serpent-like skin lies pineapple-flavored flesh.

You put the charcoal in the coffee cup and drink it all up.

This creamy, bright pink fruit is known as the "Borneo avocado."