Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

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

This dark, rare fruit lasts a very long time.

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

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

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

This rare, distinguished North Carolina melon once fed presidents and kings.

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

Brie's dark, older cousin can only be found in one region of France.

A double-ended British pastry that's both main course and dessert.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

After dining on this fish, your next course might be 36 hours of hallucinations.

In Finland, you sizzle along with your meal.

This sausage saved Jews' lives in Inquisition-era Portugal.

This mushroom tastes just like chicken.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

What look like noodles are actually delicious baby eels.

The dessert that's also a meal.

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

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

This is Siberia's sashimi, a simple delicacy born in one of the world’s coldest climes.

Beer meets soda in this refreshing Estonian brew.

These woolly pigs produce the “Kobe beef of pork.”