Ever wanted to slide down a slippery tarp while wearing watermelons?

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

Meet tequila's fruity, fragrant relative.

This Galician punch is set aflame to ward off evil spirits.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

This bird comes with a brew inside.

Reach peak Americana with these deep-fried balls of Coca-Cola.

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

This crisp, sour Kenyan brew is made by fermenting the “sausage” fruit.

A very non-vegan dish inspired this vegan chocolate.

Curry powder gives this savory seasoning its golden hue.

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

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

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

The Southern barbecue staple offers a sweet, tropical chaser to the main course.

No visit to the ruins of Ayutthaya is complete without this candy floss crepe.

These ornately decorated spice cookies developed alongside a Russian city's gun industry.

Carnivorous pitcher plants make excellent pouches for sticky rice.

No rodents were harmed in the making of this fried Canadian treat.

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

Created during a cocoa shortage, the grain-based “chocolate” bar became an Estonian classic.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

This nightmarish-looking fruit has serious healing potential.