Scotland's beloved traditional dish is deep-fried and served up fast-food style.

Though its home region has been split by war, love for this hearty pastry transcends borders.

In the wake of the 2016 American presidential election, political satire entered the local deli.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

Don't call the crown jewel of New Jersey "Canadian bacon."

Some fish can dance.

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

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

Touted as the original energy bar, the bison-based mixture kept for months.

"Monk's Head" cheese requires a special shaver.

The Mexican fungal delicacy that makes corn taste like a mushroom.

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

Real maraschinos were born more than a century ago in an Italian distillery.

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

These salted, pickled plums are an ancient Japanese hangover cure.

This Canadian favorite is relatively unknown elsewhere.

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

This herb gives cocktails another kind of buzz.

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

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

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

One of the world's least-loved liquors calls Chicago home.

Donn Beach only wrote the recipe for his famously potent cocktail in secret code.