From humble meat-hybrid to Cincinnati favorite.

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

Jamaica's spicy goat soup is also an aphrodisiac.

Grilled cow udder is a Chilean specialty that tastes a bit like tongue.

To find this fermented fish dish of notorious scent, you'll need to venture beyond French Polynesia's resort kitchens.

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

This Finnish licorice liqueur is as black as ink and as salty as seawater.

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

The Sardinian cheese that wriggles with maggots.

Californian BBQ involves red oak, sirloin, and special grills.

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

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

Curry powder gives this savory seasoning its golden hue.

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

An industry run almost entirely by women is developing new sustainable methods to harvest this highly coveted riverbed salt.

The streets of Palermo are filled with the smell of succulent, sizzling lamb intestines.

To catch these coral-dwelling, caviar-flavored sea worms, you must wade into their annual mating ritual.

Palm weevil larvae make succulent street snacks in the Amazon.

On one small island, this golden liquid is both a local delicacy and traditional medicine.

It takes only two hours for palm sap to become palm wine.

This spicy Nigerian stew is made from a goat's head and served with its "particulars."

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.