The sweet and creamy “eggfruit” makes a great nog.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

Grilled or braised, these brains make a tasty taco.

Take a bite out of this apple to reveal its pink interior.

This sweet Scottish pudding gets boiled in a bag for special occasions.

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.

North Carolina's “poor man’s pâté” is rich in flavor.

A Finnish treat that's sweet, dark, and herbal.

Chocolate-covered mystery meat and dancing cans abound.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

These Dutch doughnuts are classic New Year's treats.

Even its creator says to stick to one scoop.

Californian BBQ involves red oak, sirloin, and special grills.

The streets of Palermo are filled with the smell of succulent, sizzling lamb intestines.

Battered and fried testicles make use of a cattle-country surplus.

This chewy treat became a delicacy only after Newfoundland's fishing industry collapsed.

With this Dutch liqueur, you can now drink licorice.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

You can enjoy this Sicilian spleen sandwich “single” or “married.”

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

Saison dell'Aragosta is made with tasty Maine lobster.

Cow eyes make a juicy and gelatinous taco filling.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

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