This tangy East Coast spread is becoming increasingly hard to find.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

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

This summery parfait has mingled with British royals and literary elites.

A double-ended British pastry that's both main course and dessert.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

This "Fluid of Beef" fed an army and makes a hearty tea.

A pharmaceutical company developed this beverage as drinkable IV solution.

In Asia, the black-skinned silkie chicken forms the base of a medicinal broth.

Pulling apart this dish creates silk-like threads of melted sugar.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

Chile is home to very, very small coconuts.

This tangy fruit flavors everything from ice cream to cocktails.

Take the name of this street treat literally.

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

Everything St. Louisans love about this local specialty is in the name.

Peru’s leaf-wrapped rice ball might be named after John the Baptist’s decapitated head.

Catch these floating noodles before they flow by.

These dangling decorations of lemon and chili peppers are meant to ward off a goddess of misfortune.

Two Chinese bakery specialties, combined into one.

Recently introduced to France, it's the color of pool water.