You eat the shell, too.

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

This once-ubiquitous fusion dish is fading into obscurity.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

This Saharan sand-baked fare is nicknamed “Berber pizza.”

Osaka's most famous dish is an octopus-stuffed fried dough ball.

A wartime rice scarcity made this versatile pancake a Japanese staple.

To celebrate Chinese New Year, vendors sell skewered, sugar-coated berries.

It's a whirlpool, it's an emoji, it's a fishcake!

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

These inky cloves have aged like a fine wine.

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

One of the world's least-loved liquors calls Chicago home.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

The stinky cheese comes with onions and bathroom humor.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.