The fruit so pungent it's banned from trains, hotels, and public places.

To catch these coral-dwelling, caviar-flavored sea worms, you must wade into their annual mating ritual.

This tangy fruit flavors everything from ice cream to cocktails.

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

This cosmic-colored flavor is a Midwestern mystery.

In this tangy treat, no part of the citrus is left behind.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

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

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

The original cheeseburger, hold the beef patty.

This spiced jerky is a beloved snack in South Africa.

The way to celebrate unmarried Danes’ 25th and 30th birthdays is to attack them with spices.

This Danish rice pudding appeases wicked elves.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

It's the fat-fueled energy drink of the Tibetan Plateau.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

This old American style is being resurrected by Indiana brewers.

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

These savory pastries come from Lithuania's Karaim minority.

These muscular organs are a crispy, chewy Southern favorite.

Serbians prepare these cold, jellied pork cubes for even colder winters.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.