These savory pastries come from Lithuania's Karaim minority.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

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

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

This dessert island is known for its refined layer cakes.

The autumn event re-creates meals shared by French settlers and Native Americans at an 18th-century fort.

Why not fry a year-old leaf?

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

The Belgian candy that sparked an epic vendor battle.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

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

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

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

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

Benedictine monks in Oregon brew and serve this dark, heady beer.

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

In this tangy treat, no part of the citrus is left behind.

Mornings in Amish country once called for pie-cake and coffee.

This Jersey-born frosty drink is now a Rhode Island favorite.

A rainbow of flavor that harks back to childhood.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

Next-level egg rolls are wrapped in an entire chicken wing.