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

Only in Albany do people dip in raspberry sauce.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

The treasures are colorful fruits and nuts.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Orchardists use sticky stencils and the power of the sun to turn apples into art.

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

These Neapolitan Christmas sweets double as decorations.

This Polish Easter tradition artfully assembles symbolic foods, from bread to lamb-shaped butter.

Senegal's popular spring rolls tell a story of war, love, and colonialism.

Not all poutine comes with cheese curds and gravy.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Finns treat this rich, baked cheese like bread.

These dairy-based sculptures have been state fair traditions for more than a century.

This gooey, starchy gel is Brunei's favorite flavor vehicle.

These detailed, dainty confections are made by hand with minimal tools.

This sweet, caramelized dessert comes from curdled milk.

It's nicknamed “yumberry” for a reason.

This candy rarely ventures beyond Canada's borders.

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

These chocolate-covered peanuts got M&M's banned in Sweden.