The cornmeal patty that Rhode Islanders eat morning, noon, and night.

The sweet, tiny wild berries are only available for two months each year.

This orange and black licorice flavor is kind of a big deal in Canada.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

French Canadians find “nun’s farts” addictively delicious.

During the Great Depression, Canadian women made “unemployed-person pudding.”

From postwar dessert to sweet slice of Canadian identity.

The sweet is naturally a bubblegum shade of pink.

The first American doughnut chain used spuds.

This sweet spud is neither made with tubers, nor of Irish origin.

No rodents were harmed in the making of this fried Canadian treat.

A unique take on Szechuan dumplings is now a Montreal specialty.

A hearty Irish staple that can tell your fortune.

In this Dutch holiday tradition, Sinterklaas leaves good children sweet pieces of the alphabet inside their shoes.

The washed and dried root of the licorice plant was once a popular natural “candy.”

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

In the wake of the 2016 American presidential election, political satire entered the local deli.

A sailor's stew that's come to define Liverpudlians.

This summery parfait has mingled with British royals and literary elites.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

Alaska's wildflowers produce this vibrant jelly.

A sweet and nutty liqueur made with the fruit of the "elephant tree."