One vine unlocks the powers of a psychedelic shrub.

Its pulp tastes just like the creamy spread.

They grow in boxes and can cost more than $100.

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

A sundae with a surprising mix of flavors that reflect Filipino history.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

A fruit so foul, shamans use it to scare evil spirits.

Two Chinese bakery specialties, combined into one.

South Korea's grapefruit-flavored ice cream bar promises to help your hangover.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

This orange and black licorice flavor is kind of a big deal in Canada.

Dill pickles soaked in Kool-Aid? Oh, yeah!

This bright green cocktail doubles as dessert.

This Chicago specialty stacks three cakes into one monster dessert.

It's a bird! It's a plane! It's a classic Midwestern treat!

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

In Southern New Mexico, chiles add a kick to everything, including vino.

Because a fish fry lacks pyrotechnics.

Wrap a slice of pizza around a cheesesteak to create this decadent mashup.

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