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

This German sundae masquerades as an Italian dinner.

These muscular organs are a crispy, chewy Southern favorite.

The first American doughnut chain used spuds.

From the makers of Reddi-Wip, instant bacon that would destroy your toaster.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

A now-shuttered Missouri drive-in brought local acclaim to patties topped in peanut butter.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

A wartime rice scarcity made this versatile pancake a Japanese staple.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

It's a whirlpool, it's an emoji, it's a fishcake!

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

This Southeast Asian leaf can wake you up, knock you out, and subdue heroin withdrawal.

These purses help Uruguayans drink mate anytime, anywhere.

This unusual take on a British comfort food hides two surprises inside.

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

These detailed, dainty confections are made by hand with minimal tools.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

The caffeinated wine is made by British monks and loved by Scottish criminals.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.