It looks like an exploding planet and tastes like sugarcane.

The South American bean that looks like cotton candy and tastes like ice cream.

The little-known fruit tastes like peanut M&Ms.

This creamy, bright pink fruit is known as the "Borneo avocado."

Slice one open for some citrus caviar.

This tangy fruit flavors everything from ice cream to cocktails.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

This cocktail is a New York City summertime staple, albeit an illegal one.

A bar sharing a basement with a pickle place led to an unusual drink.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

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

Spain's salt-cured tuna is known as “the ham of the sea.”

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

This signature pepper has been a hot commodity since the Maya era.

This spicy street food has a reputation for making people cry.

A delicacy in Indonesia, the reptile's meat is a meal and a medicine.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

On the Andalusian coast, once-deadly tentacles become crispy delicacies.

North Carolina's seasonal delicacy is brought to you by algae.