Take a bite out of this apple to reveal its pink interior.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

Californian BBQ involves red oak, sirloin, and special grills.

Battered and fried testicles make use of a cattle-country surplus.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

The Peruvian pepper tastes like spicy citrus.

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Christmas in Northeast Pennsylvania calls for “the Champagne of the Coal Region.”

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

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

These dangling decorations of lemon and chili peppers are meant to ward off a goddess of misfortune.

In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

The perfect marriage of coffee and tea.

This Argentinian cookout involves grilling an entire cow.

This Kashmiri feast features 36 dishes and takes more than two hours to eat.

Typically reserved for special occasions, the massive meal can be bought for a hefty sum at restaurants in Qatar.

The ancestral soup of the Q’eqchi’ Maya packs heat and history.

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame.

Preparing a traditional Māori feast requires a rock pit heated by fire or hot springs.

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