This retro sandwich filling was once a convenient, comforting funeral food.

A pharmaceutical company developed this beverage as drinkable IV solution.

This dark, sweet refresher was born at a now-defunct amusement park on the shores of Lake Erie.

In Catalonia, the fortified wine has its own weekend ritual.

A flaky, warm bun houses braised, shredded meat in this Hebei Province specialty.

Hungary's favorite chocolate bar is filled with cheese curd.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

This Moroccan butter ferments underground for years and smells like blue cheese.

This sweet-and-savory Moroccan meat pie can be tough to track down.

Cold mornings in the Andean Highlands are best met with a steaming cup of this sweet, purple drink.

In the Andean highlands, clay makes bitter potatoes more palatable.

A key step in the Andean technique of freeze-drying potatoes is stomping on them.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

Can you finish Bolivia's enormous starch-and-protein explosion?

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

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Mind your teeth when eating this juicy Chicago specialty.

One of the world's least-loved liquors calls Chicago home.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

It's a bird! It's a plane! It's a classic Midwestern treat!

These dairy-based sculptures have been state fair traditions for more than a century.

This cosmic-colored flavor is a Midwestern mystery.

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