Sheffield’s secret sauce has a cult following.

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

These marvelous mussels are cooked under pine needles.

The Kichwa begin every day with tea and dream interpretation.

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

This herb gives cocktails another kind of buzz.

In the Philippines, fertilized duck eggs are savory snacks.

Cheddar cheese flavors a classic frozen treat in the Philippines.

These insects swell with sweet, golden nectar.

Carnivorous pitcher plants make excellent pouches for sticky rice.

South Korea's anatomically suggestive sea worm is a satisfying blend of salty, sweet, and chewy.

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

We can thank coconuts for this lesser-known tropical moonshine.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

This crisp, sour Kenyan brew is made by fermenting the “sausage” fruit.

Even its creator says to stick to one scoop.

After the giant food fight is over, fire trucks are needed to hose down the sauce-filled streets.

This jelly is made with dandelions and tastes like honey.

A beloved dish in ancient Rome, these rodents are now grilled or stewed in select Croatian and Slovenian restaurants.

The essence of Canada's eastern coastline, distilled.

Every July, a seaside town pays homage to its local mollusks with eating contests, a marine-themed parade, and plenty of fresh seafood.