It's not Jamaican Easter without canned, processed cheddar cheese.

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

The rarest oysters come from the bottom of the sea at the end of the earth.

Palm weevil larvae make succulent street snacks in the Amazon.

These severed octopus tentacles wriggle on your plate.

Flip over these prickly treasures and find creamy, orange meat.

Deep-fried grasshoppers make a tangy, crispy taco filling.

The stinky cheese comes with onions and bathroom humor.

The pungent pickled cheese is a popular Czech bar snack.

No traditional East Ender meal is complete without pie, mashed potatoes, and gelatinous river creatures.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

It takes patience and skill to harvest these delicious bivalves.

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

This signature pepper has been a hot commodity since the Maya era.

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.