No visit to the ruins of Ayutthaya is complete without this candy floss crepe.

A candy made with chocolate, coconut and ... mashed potatoes?

Arkansas' unofficial state treat doesn't contain marsupials, but it does have several sweet layers.

The briny “asparagus of the sea” grows along coasts around the world.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

The gummies are taking over Utah.

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

Colonial Gatorade made from vinegar and molasses is back in style.

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

Where maple sap flows, all one needs to make taffy is snow.

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

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

Eggnog gone wild, brought to you by the Canadian Military.

This orange and black licorice flavor is kind of a big deal in Canada.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

It looks like an exploding planet and tastes like sugarcane.

Memphis adds a little Italian flair to its Southern repertoire.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

French Canadians find “nun’s farts” addictively delicious.

No rodents were harmed in the making of this fried Canadian treat.

Why not fry a year-old leaf?

These Dutch doughnuts are classic New Year's treats.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.