The Dutch drinking ritual begins with a glass of genever and ends with a “little head-butt.”

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

In South Korean markets, steamed silkworm pupae make a juicy, nutty snack.

South Korea's oldest alcoholic beverage is making a comeback.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

This bird comes with a brew inside.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

We have the Ottoman sultans to thank for this creamy Turkish dessert made of chicken breast.

A flour made from orchid roots makes for a popular Turkish drink.

A rare orchid ingredient makes this ice cream stretchy and chewy.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

A wartime rice scarcity made this versatile pancake a Japanese staple.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

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