These Mexican bugs taste like cinnamon and alleviate arthritis pain.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

The Midwestern mock-poultry classic is fading away.

Catholics once circumvented meatless fasts by claiming the semi-aquatic rodent was a fish.

The seasonal treat that descends from the sky in swarms.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

These insects swell with sweet, golden nectar.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

The real "Canadian bacon" comes rolled in cornmeal.

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

In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

It takes patience and skill to harvest these delicious bivalves.

This mushroom isn't a mushroom at all.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

It's so much more than just mayonnaise and ketchup.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

A century-old organism creates some of the world's best bread.

This varietal of rice is so good that it's compared to ice cream.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

Early 20th-century chefs used beaver musk to give sweets a vanilla-raspberry flavor.

In Alabama, smoked meat gets dressed up in white.

This mushroom tastes just like chicken.