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

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

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

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

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

The fairest and rarest of them all.

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

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

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

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

These entrails identified safe venues for Black musicians during the Jim Crow era.

Called the turducken of desserts, this multilayered cake hides two pies inside.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

The rarest oysters come from the bottom of the sea at the end of the earth.

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

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Devour this rare variety without fear of post-pineapple mouth irritation.

It looks like an exploding planet and tastes like sugarcane.

The basement of a 19th-century government building provides peak conditions for delicious fungi.

Inside a hard, yellow shell lies a sweet, black spread.