From postwar dessert to sweet slice of Canadian identity.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

A crispy cookie from South Carolina, first introduced during the slave trade.

This once-ubiquitous fusion dish is fading into obscurity.

These sacred leaves taste like peppery soda.

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

This cosmic-colored flavor is a Midwestern mystery.

The first American doughnut chain used spuds.

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

This sweet spud is neither made with tubers, nor of Irish origin.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

This tasty Czech pastry is now a Texan tradition.

One of America's earliest candies is still available to buy.

A unique take on Szechuan dumplings is now a Montreal specialty.

A crossbred table grape variety that tastes an awful lot like spun sugar.

Alaska's wildflowers produce this vibrant jelly.

A greasy crossroads of history and culture.

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.

This beef patty oozes cheese from within.

Scorpions, mealworms, and crickets mingle with rainbow sprinkles on the Peculiarium's famous sundae.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

Vermont's version of soft serve celebrates their local dairy and maple industries.