You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

These ornately decorated spice cookies developed alongside a Russian city's gun industry.

Soviet cafeterias whipped up this chocolate “potato” to use leftovers.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

Nothing to see here, just a humble pie sandwich.

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

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

This New Year's luck-bringer has a controversial contemporary taste.

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

The dainty, cream-filled specialty is on the brink of extinction.

A cake as dark as a city hiding from enemy bombers.

These savory pastries come from Lithuania's Karaim minority.

The original cheeseburger, hold the beef patty.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

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

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.