This candy rarely ventures beyond Canada's borders.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

The sweet, spiraled pastries were once a staple on cold days in the American South.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

Grandmas fashion this near-forgotten Passover treat from ginger and honey.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

Every April, contestants fling a dead fish over the Florida-Alabama state line for charity.

In this tangy treat, no part of the citrus is left behind.

Floridians baked this tangy treat before key lime took over the state's pie scene.

These eerily bone-like candies come with bumpy “joints” of nuts and chocolate “marrow” inside.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

This old American style is being resurrected by Indiana brewers.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

This smoky, spicy dish comes straight out of Cajun country.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

This pineapple soft serve has a cult following at Disney theme parks.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

In a supreme test of gut and gam, runners must eat a half-smoke sausage with chips before completing a 13.1-mile race.