South Korea's grapefruit-flavored ice cream bar promises to help your hangover.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

This taste bud befuddler is a signature Baltimore sweet.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

These sweet hands come with stories of triumph and brutality.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

These entrails identified safe venues for Black musicians during the Jim Crow era.

The Irish bread comes with raisins and omens.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

A Newfoundland brewery makes beer from glaciers that float along the shore.

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

Recently introduced to France, it's the color of pool water.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

This century-old New Orleans treat is still sold from a mule-drawn cart.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

The original cheeseburger, hold the beef patty.

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

An obscure Italian amaro became the pride of Pittsburgh.