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

This Native American sour corn mixture can come as a cool drink or warm porridge.

In Ubaté, Colombia, hens get cooked with their unlaid eggs inside.

The Ugandan dish is so delicious, watching it roast is its own show.

You'll love it almost as much as the critters clinging to the rind.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

This hearty kelp has been feeding Chileans for at least 14,000 years.

This decadent schnitzel stuffed with clotted cream is named after the leader of Serbia's fight for independence.

Fermented skate smells like it urinates through its skin—which it does.

No visit to the ruins of Ayutthaya is complete without this candy floss crepe.

These ornately decorated spice cookies developed alongside a Russian city's gun industry.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

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

Carnivorous pitcher plants make excellent pouches for sticky rice.

The spicy, sour mango sauce is beloved from India to Israel.

The Filipino stew gets its signature bitterness from bile.

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

The Haitian peanut butter first tastes creamy, then the peppers hit you.

Find this rare, savory mango on the periphery of Borneo markets with other odorous fruit.

This cookie is found only in Rome's Jewish quarter.

What began as an April Fools' Day prank ended in a testicle-spiked beer.

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

Caribbean tree bark gives this drink its bittersweet flavor.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.