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

North Carolina's “poor man’s pâté” is rich in flavor.

A desert dweller’s delight, this bread gets baked in sand.

Californian BBQ involves red oak, sirloin, and special grills.

The streets of Palermo are filled with the smell of succulent, sizzling lamb intestines.

Battered and fried testicles make use of a cattle-country surplus.

This chewy treat became a delicacy only after Newfoundland's fishing industry collapsed.

You can enjoy this Sicilian spleen sandwich “single” or “married.”

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

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

Cow eyes make a juicy and gelatinous taco filling.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

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

Grilled cow udder is a Chilean specialty that tastes a bit like tongue.

In Michigan's Downriver region, a few churches are maintaining a fading Lenten tradition.

A flaky, warm bun houses braised, shredded meat in this Hebei Province specialty.

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

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

The secret to this sandwich is the cow’s fourth stomach.

You can have your syrup and drink it, too.

Delve into the inner stalls of the city's market and find this prized delicacy.

Raw, steamed, or fried, these satchels of fish semen are creamy delicacies.

This traditional Southern pairing captures sweet and salty in a single bottle.

Japan's funky, fermented sushi takes years to prepare.