You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

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

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

The city loves hot sausage slathered with cold cream cheese.

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

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

This chewable Indian digestive soothes stomachs, freshens breath, and might give you cancer.

In the Philippines, fertilized duck eggs are savory snacks.

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

The Mexican fungal delicacy that makes corn taste like a mushroom.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

This mushroom isn't a mushroom at all.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

This is what happens when soldiers pick a new name for meat on bread.

A candy made with chocolate, coconut and ... mashed potatoes?

That green stuff inside a lobster? You can (usually) eat it.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

A flour made from orchid roots makes for a popular Turkish drink.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

Finally, an edible carrying case for fish.

Scandinavians use blood to make dense, dark, savory flapjacks.

Finns treat this rich, baked cheese like bread.

Savory meat jelly with a dollop of spicy mustard is a customary New Year's dish in Russia.