Batches of this Scottish flavor get a bagpipe escort into the parlor.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

Touted as the original energy bar, the bison-based mixture kept for months.

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

This style of fried chicken is pressure-cooked while it fries.

Meet tequila's fruity, fragrant relative.

Saison dell'Aragosta is made with tasty Maine lobster.

This bird comes with a brew inside.

A very non-vegan dish inspired this vegan chocolate.

Reach peak Americana with these deep-fried balls of Coca-Cola.

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

Even its creator says to stick to one scoop.

This cotton candy-like garnish is made of dried, candied meat.

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

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

The adorable amphibian treats are South Australian icons.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

The real "Canadian bacon" comes rolled in cornmeal.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Created during a cocoa shortage, the grain-based “chocolate” bar became an Estonian classic.

Arkansas' unofficial state treat doesn't contain marsupials, but it does have several sweet layers.

This dying practice requires total trust between horse and rider.

No rodents were harmed in the making of this fried Canadian treat.