A now-archaic Scottish breakfast paved the way for this popular dessert.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

The treasures are colorful fruits and nuts.

The Haitian peanut butter first tastes creamy, then the peppers hit you.

No visit to the ruins of Ayutthaya is complete without this candy floss crepe.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

Spread this fat-poached meat on a crusty French loaf.

Curry powder gives this savory seasoning its golden hue.

A very non-vegan dish inspired this vegan chocolate.

This style of fried chicken is pressure-cooked while it fries.

One small Portuguese town celebrates a saint with phallic cakes.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

This unusual take on a British comfort food hides two surprises inside.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

This jelly is made with dandelions and tastes like honey.

This chicken “blood sausage” gets an unusual casing.

This slightly sweet dessert is a staple in some Black American Muslim communities.

A jet-black, vanilla-flavored treat with hints of its marine origin.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

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

Who needs a burger and a beer when you can combine beef and alcohol in a single patty?

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

Two Chinese bakery specialties, combined into one.