A Depression-era patty filler paved the way for an Oklahoma favorite.

This thick bean soup is a Good Friday tradition for Nigeria's Afro-Brazilian community.

The annual feast invites local macaques to dine on towers of fruit and vegetables among the ruins of a 13th-century temple.

Pounded water beetles are this spicy condiment's main ingredient.

These Southeast Asian legumes are famed for their lasting funk and deliciously nutty flavor.

This Southeast Asian leaf can wake you up, knock you out, and subdue heroin withdrawal.

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

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

This herb gives cocktails another kind of buzz.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

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

In Arkansas, this order will land you a plate of fried fish.

A now-shuttered Missouri drive-in brought local acclaim to patties topped in peanut butter.

A crispy creation that lets you bite into your brew.

To some, the soup's greens represent key moments of the crucifixion.

This beer was popular more than 3,000 years ago.

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

The Mexican fungal delicacy that makes corn taste like a mushroom.

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

This coffee additive and killer of trees has a reputation as a medical marvel.

Donkey milk was once so coveted that people used snails to make an artificial version.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

This orange and black licorice flavor is kind of a big deal in Canada.