Fluffy, crispy, and large enough to share, it's no ordinary pancake.

A circle of South Dakota towns specializes in these fried meat cubes.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

Breaded and fried, these testicles become tasty tenders.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

North Carolina's seasonal delicacy is brought to you by algae.

This Lithuanian brew adds green peas to the malt.

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

An extract made from a rare water bug's pheromones makes for unforgettably pungent sauces in North Vietnam.

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

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

Thai street vendors serve this spicy seafood while it's still moving.

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

This Midwestern dessert salad draws on both Scandinavian immigrant and local Ojibwe influences.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

Fermenting raw durian is a better idea than you thought.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

Now largely forgotten, the pairing was once as popular as PB&J.

The Netherlands' most famous treat now comes in a bottle.

Historians debate whether this dish actually originated with Italian sex workers.

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.