Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

Only in Albany do people dip in raspberry sauce.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

A rainbow of flavor that harks back to childhood.

This Midwestern dessert salad draws on both Scandinavian immigrant and local Ojibwe influences.

Every December, Sinterklaas and his helper throw these little spiced cookies to Dutch children.

A hearty Irish staple that can tell your fortune.

Where maple sap flows, all one needs to make taffy is snow.

Meat covered in gelatinous goo was once a classic American comfort food.

Colonial Gatorade made from vinegar and molasses is back in style.

This Southern church group favorite isn't Slavic at all.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

To some, the soup's greens represent key moments of the crucifixion.

Venetians celebrate the end of a 16th-century plague with sweet and sour sardines.

The stinky, simple classic is still served at select Wisconsin taverns.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

It's expensive, it's gelatinous, it's made from swiftlet spit.

This sweet, slender eggplant grows only in a Greek valley.

Everything St. Louisans love about this local specialty is in the name.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

The Southern barbecue staple offers a sweet, tropical chaser to the main course.

Memphis adds a little Italian flair to its Southern repertoire.

Long Island's rich history of clamming is packed inside a creamy, sea-scented pie.