Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

Recycling comes to dessert, with delicious outcomes.

The aging process of this formaggio begins in a barrel of wine.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

Called the turducken of desserts, this multilayered cake hides two pies inside.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

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

This savory-sweet pairing is a classic school lunch.

The reddest of the red meat.

This wheat-based coffee alternative has a cult following.

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

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

This wildflower releases a cocoa fragrance each morning.

These insects swell with sweet, golden nectar.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.