This "green caviar" is vegetarian friendly.

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

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

A ritual that showcases the beauty of the present moment.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

These pungent fermented soybeans are coated in probiotic slime.

China's favorite urinating “tea pet” is actually a thermometer.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

This rustic cider's name derives from an English term for fruit thievery.

These detailed, dainty confections are made by hand with minimal tools.

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

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

You put the grater in the coconut...

Fiji's signature coconut condiment makes creamy, spicy ceviche.

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

“Fiji asparagus” isn't asparagus at all.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

Cold mornings in the Andean Highlands are best met with a steaming cup of this sweet, purple drink.

In Peru, layers of potatoes, meat, and sweets are steamed in a pit filled with volcanic rocks.

On All Souls' Day, South Americans celebrate life and death with "baby bread."

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.