For those craving intensity beyond black licorice, how about tar?

These marvelous mussels are cooked under pine needles.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

The dainty, cream-filled specialty is on the brink of extinction.

The pungent, wind-dried white fish is a traditional Icelandic food.

Anyone for a shot of “Black Death”?

This midwinter food festival honors Iceland's pagan history.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

The seaweed tops toasts and enriches oatcakes in traditional Welsh breakfasts.

It's actually a crab dish from Alabama's Gulf Coast.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

No slugs were harmed in the making of this five-cent sandwich.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

Leftover coffee plus gelatin equals this vintage dessert.

The aging process of this formaggio begins in a barrel of wine.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

Not all poutine comes with cheese curds and gravy.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

On this holiday, Icelandic children earn cream buns by spanking their parents.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

"As a vanquisher of men its equal has never been found."

This long-extinct pungent delight has made a comeback in Wisconsin.

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