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

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

The sweet, spiraled pastries were once a staple on cold days in the American South.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

Grandmas fashion this near-forgotten Passover treat from ginger and honey.

This Canadian favorite is relatively unknown elsewhere.

Recycling comes to dessert, with delicious outcomes.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

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

Floridians baked this tangy treat before key lime took over the state's pie scene.

This Route 66 institution goes the extra mile for soda-based indulgence.

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

These eerily bone-like candies come with bumpy “joints” of nuts and chocolate “marrow” inside.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

This old American style is being resurrected by Indiana brewers.

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

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

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

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

This pineapple soft serve has a cult following at Disney theme parks.

It's not what you think it is, unless you're from the Garden State.

This dark, rare fruit lasts a very long time.

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

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