Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

The world's most expensive cheese is made from Balkan donkey milk.

A unique take on Szechuan dumplings is now a Montreal specialty.

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

Now largely forgotten, the pairing was once as popular as PB&J.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

This once-common spice is now almost completely unknown outside India.

Finns treat this rich, baked cheese like bread.

Scandinavia has a long history of stretching flour supplies with tree bark.

This palm fruit has a surprisingly meaty flavor.

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

In Togolese markets, locals socialize over gourds of this sweet-and-sour sorghum beer.

This old American style is being resurrected by Indiana brewers.

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

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.

Depending on how they're prepared, these caterpillars can taste like everything from tea to a well-done steak.

This wild fruit helps man and beast survive long treks without water in the Kalahari desert.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

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

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

The Japanese city of Kumamoto specializes in “cherry blossom meat.”