Infants and Genghis Khan enjoyed this fermented mare's milk.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

Icelanders make a very, very good dog.

An unusual combination of marshmallows and spice make this screamingly good burger.

All is fare in the Korean War.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

This is one seriously polarizing pie.

The Haitian peanut butter first tastes creamy, then the peppers hit you.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

A cake as dark as a city hiding from enemy bombers.

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

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

This cousin of root beer has a long history and a surprisingly minty taste.

This Ethiopian dish of raw, sometimes spiced, meat comes with a specialized cutting ritual.

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

Funerals in the Lone Star State call for this comforting chocolate treat.

Finally, an edible carrying case for fish.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

Not all poutine comes with cheese curds and gravy.

Pair a Brazilian confection with a sweet South African liqueur, and a unique treat is born.

The South Side favorite is a cross between a meat-lover's sub and a gyro.

Proof that dumplings and chicken wings are not mutually exclusive categories.