It's not what you think it is, unless you're from the Garden State.

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

This beef patty oozes cheese from within.

A popular Slovenian fast-food joint doesn't specialize in beef.

An unusual combination of marshmallows and spice make this screamingly good burger.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

It looks like an exploding planet and tastes like sugarcane.

Slice one open for some citrus caviar.

This cosmic-colored flavor is a Midwestern mystery.

Alaska's wildflowers produce this vibrant jelly.

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

The animal's nose and upper lip make a savory, umami-rich soup.

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

An ancient cooking method still produces delicious, beachside feasts.

These savory pastries come from Lithuania's Karaim minority.

This dessert is roasted over a fire and looks like a tree.

Norway's notorious fermented trout is a tangy Christmas tradition.

Scandinavians use blood to make dense, dark, savory flapjacks.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

Next-level egg rolls are wrapped in an entire chicken wing.

Icelanders make a very, very good dog.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

Congealed and sliced, the ferric addition is known for its purported health benefits.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.