A timeless practical joke, brought to you by the ancient Greeks.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

Remembering a time when designated celery vases were prized centerpieces.

This is some deceptive, dirty ice cream ware.

Not all poutine comes with cheese curds and gravy.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

Mongolia's "shoe sole cake" has the ritual significance of a Christmas tree or family shrine.

Elderly villagers hunt the digger wasps that stud these Japanese rice crackers.

The Ukrainian wedding bread is so beautiful, it's displayed near the altar.

With this egg-based Christmas dessert, Portuguese pastelarias celebrate a bloodsucking fish.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Royalty adored the Abbot of Priscos' porcine dessert.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

These bottles of Okinawan rice liquor come with a coiled pit viper.

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

A Colonial cocktail brought to you by ale, rum, and a really hot poker.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

This fruit can also count as dessert.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.