A three-bite frank snuggling in its own pastry -- two make a perfect breakfast.

We've already noticed the unbridled passion of Hong Kong natives for Western hot dogs, in stir-fries, with Italian spaghetti, and -- the final frontier -- for breakfast. If you're one of those people who won't touch a weenie before noon, reconsider your prejudices!

More >>

Kaia's sliders represent contasting forms of flesh.

The Upper East Side's year-old Kaia Wine Bar specializes in the vittles and fermented grape products of South Africa, and there's some pretty damn interesting stuff on both sides of the ledger.

More >>

On a trip to Baltimore last week, I stumbled on a Nepalese grocery in the northern reaches of the city that had an attractive display of Lay's potato chips -- but these weren't just any Lay's potato chips. This assortment was from India, where Lay's is aggressively invading the snack-food market.

I bought the two bags they had -- India's Magic Masala and Spanish Tomato Tango, apparently part of a five-bag international collection of flavors, perfect fusion food.

More >>

You can't get them here, or can you?

I love potato chips, but I look upon the wildly flavored ones with a jaundiced eye. Usually, the declaration of ingredients doesn't list any of the things the chips are supposed to be flavored with, meaning that an elaborate series of powdered chemicals are used to achieve the flavors. Roast-chicken-flavored chips, for example, taste almost nothing like chicken, and the chemical cocktail used to produce them brings nothing but a salty burn to the lips. In the same way, Doritos Tacos at Midnight chips taste nothing like a real taco. Then I tried Tyrrell's Salt Marsh Lamb & Mint.

More >>

When was the last time you saw a black potato-chip bag?

The Brits have been racing far ahead of the Yanks when it comes to potato-chip flavors. As Fork in the Road has frequently reported, the snack flavors found in the U.K. often verge on the shocking. While we plod along with the usual Sour Cream & Onion and Nacho Cheese, the English are munching things like Roast Chicken, Worcestershire Sauce, Salt Marsh Lamb & Mint, and Pickled Onion chips.

More >>

The Taiwanese menu is littered with playfully named dishes, and fly heads is one of them. Really, it's ground pork cooked with lots and lots of garlic chives and the occasional fermented black bean, for a very allium-driven flavor, and bright-green color.

More >>

Pot roast goes there.

If you're turned off by the idea of doggie ice cream, then read no further: Dog-friendly menus, it seems, are an idea whose time has come.

More >>

Who knew that bears like to get high, too? Though we can't vouch for the scientific veracity of this video, it sure is fun to watch, and we're wondering where we can find mushrooms like that in the forest, too! Or maybe at the Union Square Greenmarket? It comes to us from Literal Bears I'm Jealous Of, and the link was supplied by Francis Lam. Thanks, Francis!

More >>

The Hofbrau Bierhaus pretzel is almost a foot in width.

Sure, pretzels come in a variety of sizes and styles -- there are hard pretzels in a bag, small enough that you can probably eat the entire bag, and rock-salt-snowed street pretzels big enough that one's almost a satisfying meal, especially if you smear on the grainy mustard.

More >>

Lately, it's become fashionable in some circles to brag of one's fearless consumption of bugs, grubs, and pretty much anything else that can be scraped off of a forest floor. And if your circle happens to be in New Zealand, you will soon have the option of chasing it all down with a shot of horse semen.

More >>