Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Pair a Brazilian confection with a sweet South African liqueur, and a unique treat is born.

Vermont's version of soft serve celebrates their local dairy and maple industries.

A Newfoundland brewery makes beer from glaciers that float along the shore.

A crispy creation that lets you bite into your brew.

The pungent, wind-dried white fish is a traditional Icelandic food.

Who said vineyards have to grow grapes?

This Cabernet Sauvignon is out of this world.

A popular Slovenian fast-food joint doesn't specialize in beef.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

It's not Icelandic Christmas without two sodas in one cup.

This controversial meat is ingrained in ancient Nordic culture.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

Once a delicacy limited to the wealthy, smoked horse meat sausage is now a centerpiece at many Kazakh feasts.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

This beef patty oozes cheese from within.

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

In Japan, whale tongue is a disappearing delicacy.

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.