When half of Barbados’s national dish migrated across maritime borders, drama ensued.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.

A complexly flavored post-meal digestive became the candy of choice for Indian children in the 1980s and ’90s.

Deep-fried pork intestines make a crispy, salty snack on the streets of Cebu City.

A bloody good candy bar.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

This taste bud befuddler is a signature Baltimore sweet.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

Saison dell'Aragosta is made with tasty Maine lobster.

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

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

The candy is huge with Norwegian hikers and skiers.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

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

Soda mixed with milk creates this frosty, creamy drink.

The real "Canadian bacon" comes rolled in cornmeal.

A cake as dark as a city hiding from enemy bombers.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

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

Colonial Americans would try anything to revive bad beer.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

This cousin of root beer has a long history and a surprisingly minty taste.