In Gilroy, California, garlic flavors everything, including desserts.

Folding and deep-frying pies is a beloved Neapolitan tradition.

The Laotian street food is mildly sweet and surprisingly juicy.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

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

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

Revelers roast wieners and “witches” at this annual Czech festival.

This Chicago specialty stacks three cakes into one monster dessert.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

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

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

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

The story of South Carolina's sweet-hot soda begins with a chance discovery during the Revolutionary War.

This is one seriously polarizing pie.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

Not all poutine comes with cheese curds and gravy.

To become an honorary Newfie, eat bologna, kiss a frozen cod, swear an oath, and shoot rum.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

Elvis Presley once flew across the country to eat this decadent Denver sandwich.

Early 20th-century chefs used beaver musk to give sweets a vanilla-raspberry flavor.

This herb gives cocktails another kind of buzz.