Slovakian winters call for a honey-and-bacon hot brandy cocktail.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

Pretty please with a cherry (tomato) on top?

The Haitian peanut butter first tastes creamy, then the peppers hit you.

A unique take on Szechuan dumplings is now a Montreal specialty.

These giant, volcano-shaped barnacles house sweet, crablike meat.

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

This beef patty oozes cheese from within.

A popular Slovenian fast-food joint doesn't specialize in beef.

Vermont's version of soft serve celebrates their local dairy and maple industries.

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

A sweet and sticky accident from Derbyshire, England.

This dark, sweet refresher was born at a now-defunct amusement park on the shores of Lake Erie.

In Portugal, a bowl of “camel’s drool” is a sweet treat.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

It's not what you think it is, unless you're from the Garden State.

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

The original cheeseburger, hold the beef patty.

In Murray Bridge, South Australia, the path to pastry glory is paved with a curious sandwich.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.