In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

It's not what you think it is, unless you're from the Garden State.

This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

The portable breakfast food might've originated with British soldiers returning from India.

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

This ruby, tannic style is little-known outside its native Bulgaria.

These sweet hands come with stories of triumph and brutality.

These salty potatoes were originally boiled in seawater.

The Japanese city of Kumamoto specializes in “cherry blossom meat.”

This star-shaped fruit has been beloved for centuries.

This tangy fruit flavors everything from ice cream to cocktails.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

Not all poutine comes with cheese curds and gravy.

In northern Scandinavia, cups of coffee get enhanced with cheese.

Only one bakery still makes these hard biscuits that were once beloved by Thomas Hardy.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

Slice one open for some citrus caviar.

A sailor's stew that's come to define Liverpudlians.

This Canadian favorite is relatively unknown elsewhere.

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