Finish all your Latvian peas for good luck in the New Year.

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.

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

Don't call the crown jewel of New Jersey "Canadian bacon."

It's not Jamaican Easter without canned, processed cheddar cheese.

Usually, the only heat that gets close to this raw pork fat is a sprinkle of pepper.

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

It's what you order when you're a Christian pilgrim at the Sea of Galilee.

To circumvent a meat ban, Italian immigrants hid their soppressata in balls of cheese.

Lima chefs love to experiment with this large Amazon river dweller.

Deep-fried grasshoppers make a tangy, crispy taco filling.

The Midwestern mock-poultry classic is fading away.

This “brown cheese” tastes like caramel.

Catch these fiercely guarded queens for a crunchy, caviar-flavored snack.

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

The pickled Baltic herring has an explosive reputation.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

These woolly pigs produce the “Kobe beef of pork.”

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

The seasonal treat that descends from the sky in swarms.

In the Australian desert, the roots of the witchetty bush hold a savory treat.

This spiced jerky is a beloved snack in South Africa.

These insects swell with sweet, golden nectar.