A now-archaic Scottish breakfast paved the way for this popular dessert.

This nasal dish literally stews in its own juices.

The animal's nose and upper lip make a savory, umami-rich soup.

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

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

Alaska's wildflowers produce this vibrant jelly.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

Tip your hat to whoever created this fashionable vegetable-and-spice-filled pastry.

During Hong Kong winters, crowds flock to small diners with serpents in their cupboards.

This savory seafood condiment is named after the finest cognacs.

Two Chinese bakery specialties, combined into one.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

In Hyderabad, vendors sizzle up spicy fried brains.

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

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

This nightmarish-looking fruit has serious healing potential.

Don’t be fooled by the name of this Bengali relish.

Indian harvesters endure painful bites to make an intensely spicy paste.

This sweet and salty Indian drink keeps an endangered soda bottle in business.

A complexly flavored post-meal digestive became the candy of choice for Indian children in the 1980s and ’90s.

This fermented purple carrot elixir practically makes itself.

Try this Indian seasonal treat after exploring Hyderabad's iconic mosque.

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