In Sardinia, pasta gets a savory sprinkling of the dried and grated organ.

Royalty adored the Abbot of Priscos' porcine dessert.

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

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

Making a pound of this pretty pasta can take an entire day.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

Ladled out of massive pots at feasts and fundraisers, the Midwestern stew binds communities.

A hearty Irish staple that can tell your fortune.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

A Victorian favorite is hanging on in Pennsylvania.

A taste of home for Manitobans.

The essence of Canada's eastern coastline, distilled.

Historians debate whether this dish actually originated with Italian sex workers.

The sweet, spiraled pastries were once a staple on cold days in the American South.

No Bonfire Night is complete without a cup of this warm, vinegar-flavored snack.

A Depression-era patty filler paved the way for an Oklahoma favorite.

Pressed from frozen grapes, this prized wine was a sweet accident.

This sliceable sweet treat is actually dairy-free.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.