The first American doughnut chain used spuds.

Why throw old cakes away when you can launch them by hand, slingshot, or cannon?

Devour this rare variety without fear of post-pineapple mouth irritation.

Chocolate-covered mystery meat and dancing cans abound.

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

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

Depending on how they're prepared, these caterpillars can taste like everything from tea to a well-done steak.

Once the bugs have moved on, termite towers can be used for outdoor bread baking.

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

Some bread goes in the oven for an hour; some goes underground for two years.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

These epic Filipino feasts feature lavish spreads and forego utensils.

See Taiwan's dying art of fishing with fire.

Devoted fans pay thousands for bricks of this fermented tea.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

Iran’s annual celebration of its signature flower makes this desert region fragrant.

These gigantic clay pots are the secret to Georgia's unusual wine.

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

Impress Murcianos by correctly eating these fried lemon leaves.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

To track down these delicate, flavorful nuggets, you'll need to ask a local fisherman.

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.