Saison dell'Aragosta is made with tasty Maine lobster.

A greasy crossroads of history and culture.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

At some New Orleans weddings, bridesmaids predict their futures with these hidden charms.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

This Canadian favorite is relatively unknown elsewhere.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

In Langhorne, Pennsylvania, two brothers decided to take their doughy creations to the next level.

These dairy-based sculptures have been state fair traditions for more than a century.

Orchardists use sticky stencils and the power of the sun to turn apples into art.

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

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

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

Ethiopian honey wine is sweet, funky, and perfect with injera.

On All Souls' Day, South Americans celebrate life and death with "baby bread."

These extra-cheesy potatoes resemble decadent fondue.

The fusion dish dates back to Italy's occupation of Ethiopia in the 1930s.

This Brazilian soup might make your mouth numb.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

Who needs a burger and a beer when you can combine beef and alcohol in a single patty?

The savory, spiced flavor celebrates one of Singapore’s favorite dishes.

A unique take on Szechuan dumplings is now a Montreal specialty.