These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

This raw meat meze from Lebanon is as fresh as it gets.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

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

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Take a bite out of this apple to reveal its pink interior.

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

This wheat-based coffee alternative has a cult following.

This mushroom tastes just like chicken.

Everything St. Louisans love about this local specialty is in the name.

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

This New Year's luck-bringer has a controversial contemporary taste.

This Canadian favorite is relatively unknown elsewhere.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

These muscular organs are a crispy, chewy Southern favorite.

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

Meat covered in gelatinous goo was once a classic American comfort food.

This cousin of root beer has a long history and a surprisingly minty taste.

This is what happens when soldiers pick a new name for meat on bread.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

Pastrami fans will find the taste of this Canadian spice blend very familiar.