The Laotian street food is mildly sweet and surprisingly juicy.

The rich, potato-filled dish nourished Catholics on meatless Fridays.

Congealed and sliced, the ferric addition is known for its purported health benefits.

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

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

This "green caviar" is vegetarian friendly.

"As a vanquisher of men its equal has never been found."

Drinking algae has never been sexier.

This fruit can also count as dessert.

This beer was popular more than 3,000 years ago.

The true Mongolian barbecue.

After dining on this fish, your next course might be 36 hours of hallucinations.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

This grill defined a new breed of pirates.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

In Alabama, smoked meat gets dressed up in white.

This is Siberia's sashimi, a simple delicacy born in one of the world’s coldest climes.

This rare berry grows only in two Chilean towns.

The toxic pufferfish steals hearts, despite its ability to stop them.

The slow-smoked sheep is a Western Kentucky specialty.

The beautiful dessert evaporates in 20 minutes.

This cookie is found only in Rome's Jewish quarter.