A Depression-era patty filler paved the way for an Oklahoma favorite.

An ardent celebration of a humble source of protein.

In Arkansas, this order will land you a plate of fried fish.

A melt-in-your-mouth mixture of raw beef, butter, and spices.

The potent cocktail of beer, wine, and soda is a favorite in the bars of Addis Ababa.

Some bread goes in the oven for an hour; some goes underground for two years.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

Ethiopian honey wine is sweet, funky, and perfect with injera.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

Even a local sports team pays homage to these white-crusted, savory spuds.

The beautiful dessert evaporates in 20 minutes.

Fresh fruit is the main feature of this sweet sandwich.

Ever wanted to slide down a slippery tarp while wearing watermelons?

A very non-vegan dish inspired this vegan chocolate.

A flour made from orchid roots makes for a popular Turkish drink.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

A rare orchid ingredient makes this ice cream stretchy and chewy.

Californian BBQ involves red oak, sirloin, and special grills.

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

These exquisite dried persimmons are massaged for weeks.

On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

Impress Murcianos by correctly eating these fried lemon leaves.