Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

“And eggs are open in the twinkling of an eye.”

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

This German comfort food unites earthbound potatoes with apples from above.

On Day of the Dead, garlands of the tiny, apple-flavored fruit serve as offerings to the deceased.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

Grilled or braised, these brains make a tasty taco.

Spread this fat-poached meat on a crusty French loaf.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

Duck blood makes this Polish soup extra rich.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

These muscular organs are a crispy, chewy Southern favorite.

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

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

This sweet, caramelized dessert comes from curdled milk.

The Detroit favorite is one of the oldest sodas in the United States.

Historians debate whether this dish actually originated with Italian sex workers.

Slice one open for some citrus caviar.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.