Mind your teeth when eating this juicy Chicago specialty.

This savory Southern staple is disappearing.

After being banned for a decade and a half, this Roman classic is back on the table.

These muscular organs are a crispy, chewy Southern favorite.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

This Cabernet Sauvignon is out of this world.

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

A popular Slovenian fast-food joint doesn't specialize in beef.

This curry celebrates Japan's maritime history.

The key to this colorful holiday sandwich is extra-crispy pork skin.

Proof that dumplings and chicken wings are not mutually exclusive categories.

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

It takes patience and skill to harvest these delicious bivalves.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

These Southeast Asian legumes are famed for their lasting funk and deliciously nutty flavor.

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

It's nicknamed “yumberry” for a reason.

Grandmas fashion this near-forgotten Passover treat from ginger and honey.

This savory “head and hooves” soup makes a hearty breakfast in Iran.

The secret to Romania's hangover-busting soup is tripe.

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

This old-school Italian dish comes in a rich and savory wrapper.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

Preparing a traditional Māori feast requires a rock pit heated by fire or hot springs.