Foods Kaddyshack Wants to Try

These condensed-milk sweets come from a picturesque hill town.

These rare traditional dumplings are as big as a plate.

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

A veal-based sausage that survived a royal beef ban.

Spain's salt-cured tuna is known as “the ham of the sea.”

Usually, the only heat that gets close to this raw pork fat is a sprinkle of pepper.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

This raw meat meze from Lebanon is as fresh as it gets.

You'll have a ball with this Latin American specialty.

Flip over these prickly treasures and find creamy, orange meat.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

South Korea's anatomically suggestive sea worm is a satisfying blend of salty, sweet, and chewy.

In Peru, layers of potatoes, meat, and sweets are steamed in a pit filled with volcanic rocks.

This tangy fruit flavors everything from ice cream to cocktails.

Slice open this rock-like sea creature and you'll find tomato-red flesh that tastes great in Chilean ceviche.

These detailed, dainty confections are made by hand with minimal tools.

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

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

Chocolate-covered cheese curds make sweet Estonian energy bars.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

The candy is huge with Norwegian hikers and skiers.

A desert dweller’s delight, this bread gets baked in sand.

This Spanish pâté was so inspiring, someone wrote a poem about it.