This beef patty oozes cheese from within.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

Only a few breweries still make smoky beer in this classic German style.

The key to this colorful holiday sandwich is extra-crispy pork skin.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

Now largely forgotten, the pairing was once as popular as PB&J.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

Goa's signature baked pudding cake is multicultural and multilayered.

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

This Canadian favorite is relatively unknown elsewhere.

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

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

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

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

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

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