The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

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

From postwar dessert to sweet slice of Canadian identity.

South Korea's oldest alcoholic beverage is making a comeback.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.