The dainty, cream-filled specialty is on the brink of extinction.

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

This tangy East Coast spread is becoming increasingly hard to find.

These savory pastries come from Lithuania's Karaim minority.

Where maple sap flows, all one needs to make taffy is snow.

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

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

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

The first American doughnut chain used spuds.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

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

The St. Louis creation earned the "best use of the worst cheese" award.

The story of the golf tournament’s signature snack is one of secret recipes and controversial updates.

This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

This velvety, vintage treat still has a fan base in Maryland.

This dark, rare fruit lasts a very long time.

A Newfoundland tradition that comes with history and controversy.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

Arkansas' unofficial state treat doesn't contain marsupials, but it does have several sweet layers.

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.

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

This sweet, silky Irish pudding has a secret ingredient: seaweed.

These epic Filipino feasts feature lavish spreads and forego utensils.