The award-winning Finnish creation was inspired by a diss from Italy's former prime minister.

In this Hungarian campfire treat, roasted pork fat coats slices of bread in decadent drippings.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

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

Spread this fat-poached meat on a crusty French loaf.

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

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

Recently introduced to France, it's the color of pool water.

A unique take on Szechuan dumplings is now a Montreal specialty.

This old-school Italian dish comes in a rich and savory wrapper.

A popular Slovenian fast-food joint doesn't specialize in beef.

Proof that dumplings and chicken wings are not mutually exclusive categories.

A beloved dish in ancient Rome, these rodents are now grilled or stewed in select Croatian and Slovenian restaurants.

A “royal rat” that's fit for a queen.

A Lapland delicacy, this tender meat gets drizzled in sweet lingonberry syrup.

Quench your thirst with the refreshing taste of celery soda.

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

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

The world's northernmost commercial brewery makes beer with water from a glacier.

This savory seafood condiment is named after the finest cognacs.

To make this hot sauce, first remove the poison.

This herb gives cocktails another kind of buzz.