Devour this rare variety without fear of post-pineapple mouth irritation.

For a juicier burger, steam it like a vegetable.

This tangy East Coast spread is becoming increasingly hard to find.

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

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

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

This cosmic-colored flavor is a Midwestern mystery.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

Wrap a slice of pizza around a cheesesteak to create this decadent mashup.

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

This palm fruit has a surprisingly meaty flavor.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

The sweet and creamy “eggfruit” makes a great nog.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

Mexico's “mouse melon” is actually a tiny cucumber.

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

In Ibi, “the Floured Ones” use food, face paint, and firecrackers to stage a commemorative coup.

One of the earliest fire-starting “technologies.”

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

The Catalan green onion has its own festival.

These salty potatoes were originally boiled in seawater.