You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

That green stuff inside a lobster? You can (usually) eat it.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

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

Ice cream made with fresh snow is a beloved Southern tradition.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

This Native American sour corn mixture can come as a cool drink or warm porridge.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

Even a local sports team pays homage to these white-crusted, savory spuds.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

In this tangy treat, no part of the citrus is left behind.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

In Gilroy, California, garlic flavors everything, including desserts.

"As a vanquisher of men its equal has never been found."

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

This taste bud befuddler is a signature Baltimore sweet.

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

This long-extinct pungent delight has made a comeback in Wisconsin.