This cousin of root beer has a long history and a surprisingly minty taste.

This sweet and salty Indian drink keeps an endangered soda bottle in business.

This hallucinogenic honey can sell for over $60 a pound on the black market.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

The Mesoamerican plant is used as a hallucinogen, medicine, and aphrodisiac.

These eerily bone-like candies come with bumpy “joints” of nuts and chocolate “marrow” inside.

These Mexican bugs taste like cinnamon and alleviate arthritis pain.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

This multi-layered treat has become a potent symbol of Hungarian-Jewish identity.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

This Saharan sand-baked fare is nicknamed “Berber pizza.”

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

This Galician punch is set aflame to ward off evil spirits.

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

Why not fry a year-old leaf?

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

Chile is home to very, very small coconuts.

There's even a museum dedicated to this preserved meat.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

Indiana's unofficial state pie was once a desperate measure.