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1. Kiviak (Greenland) Kiviak is a dish from Greenland consisting of hundreds of dead auk birds stuffed into the body of a dead seal. The seal is then sealed up to be completely airtight, covered in oil to repel flies and maggots, and then fermented for three months. The pungent, toxic smelling bird meat is said to taste a bit like very mature cheeses or liquorice. The dish is often eaten over the winter months when it is harder to catch food, and especially at special occasions such as Christmas or birthdays.

What Is a Kool-Aid Pickle? At first glance, the combination may sound like a recipe for disaster. But people have been soaking pickles in Kool-Aid for quite some time down South. Mississippi is the birthplace of Kool-Aid pickles, which people have nicknamed “Koolickles.” The colorful and crunchy products are a combination of dill pickles and Kool-Aid powder, and fit the pickling culture of the American South quite well. (Even if you aren’t from Mississippi, we can teach you how to pickle peaches, chard, Brussels sprouts and more like a pro.) Convenience stores make and sell these snacks by the...

It takes at least three grey squirrels to make a basic quarter-pounder