The German auto maker’s “part no. 199 398 500 A” was a pack of sausages.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

We have the Ottoman sultans to thank for this creamy Turkish dessert made of chicken breast.

This pollen-based candy comes from the marshes of southern Iraq.

“Fiji asparagus” isn't asparagus at all.

In Murray Bridge, South Australia, the path to pastry glory is paved with a curious sandwich.

Once the bugs have moved on, termite towers can be used for outdoor bread baking.

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

The adorable amphibian treats are South Australian icons.

Slice one open for some citrus caviar.

To find this fermented fish dish of notorious scent, you'll need to venture beyond French Polynesia's resort kitchens.

The oldest fruit native to North America is probably the least known.

Carnivorous pitcher plants make excellent pouches for sticky rice.

Pounded water beetles are this spicy condiment's main ingredient.

During Lent in Venezuela, the world's largest rodent becomes a “fish.”

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

In Idaho, even sundaes pay tribute to the state's beloved tuber.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

One of America's earliest candies is still available to buy.

Scorpions, mealworms, and crickets mingle with rainbow sprinkles on the Peculiarium's famous sundae.

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.