Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

This taste bud befuddler is a signature Baltimore sweet.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

This Brazilian fruit is cacao's lesser-known, tangy cousin.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

Connecticut's state fish is cooked using a special “planking” technique.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

These exquisite dried persimmons are massaged for weeks.

Chile is home to very, very small coconuts.

After dining on this fish, your next course might be 36 hours of hallucinations.

This Christmas bread is formed in the shape of the baby Jesus.

French Canadians find “nun’s farts” addictively delicious.

The decadent, overloaded Russian pie once contained sturgeon spinal cord.

Mongolia's "shoe sole cake" has the ritual significance of a Christmas tree or family shrine.

A prehistoric sea monster sucks blood, then gets cooked in its own.

Bess Truman made this dessert for Winston Churchill after his “Iron Curtain” speech.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.

This dark, rare fruit lasts a very long time.

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

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

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

From postwar dessert to sweet slice of Canadian identity.