This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

A pharmaceutical company developed this beverage as drinkable IV solution.

Only two silent monks know all 130 plants that go into this herbal liqueur.

The real "Canadian bacon" comes rolled in cornmeal.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

This edible silver garnish has long added bling to South Asian cuisine.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

These buns artfully resemble peaches and represent immortality.

Devoted fans pay thousands for bricks of this fermented tea.

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

Brewers freeze their beer to make this high-octane, sweet style.

This cotton candy-like garnish is made of dried, candied meat.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

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

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

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

Deep-fried grasshoppers make a tangy, crispy taco filling.

You eat the shell, too.

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

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

It's so much more than just mayonnaise and ketchup.