When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

A Canadian spirit made with Newfoundland's beloved berry.

A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.

Not even Harry Potter could resist this whimsical British dessert.

This orange and black licorice flavor is kind of a big deal in Canada.

No rodents were harmed in the making of this fried Canadian treat.

A uniquely Texan take on Chartreuse.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

The casserole with a person's name.

Some families keep their holiday meal fresh by letting it live in their bathtub.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

Pressed from frozen grapes, this prized wine was a sweet accident.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

Elaborate bread sculptures grace these edible annual altars in Sicily and Sicilian communities abroad.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

A desert dweller’s delight, this bread gets baked in sand.

These insects swell with sweet, golden nectar.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

This Midwestern dessert salad draws on both Scandinavian immigrant and local Ojibwe influences.

This slightly sweet dessert is a staple in some Black American Muslim communities.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.