A hearty Irish staple that can tell your fortune.

This Okinawan specialty resembles a Japanese take on Taco Bell.

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

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

Some fish can dance.

This cotton candy-like garnish is made of dried, candied meat.

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

The German auto maker’s “part no. 199 398 500 A” was a pack of sausages.

If you're expecting a fall-flavored latte, you're in for a surprise.

For a juicier burger, steam it like a vegetable.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

A bland but storied soup is always on the menu in the U.S. Senate.

An ancient cooking method still produces delicious, beachside feasts.

This varietal of rice is so good that it's compared to ice cream.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

The city loves hot sausage slathered with cold cream cheese.

This Christmas tree elixir kept Vikings and Captain Cook alive.

Greens and crispy corn bread combine in this North Carolina specialty.

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

It's part cheeseburger, part enchilada, and smothered in a Pueblo, Colorado, specialty.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

In Michigan's Downriver region, a few churches are maintaining a fading Lenten tradition.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”