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

Some Bretons claim that their signature treat is the fattiest pastry in the world.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

The aging process of this formaggio begins in a barrel of wine.

A bar sharing a basement with a pickle place led to an unusual drink.

This slightly sweet dessert is a staple in some Black American Muslim communities.

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

Pennsylvania's pork loaf embodies Amish resourcefulness.

This sweet spud is neither made with tubers, nor of Irish origin.

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

This cousin of root beer has a long history and a surprisingly minty taste.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

This cosmic-colored flavor is a Midwestern mystery.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

One of the world's least-loved liquors calls Chicago home.

It's a bird! It's a plane! It's a classic Midwestern treat!

New Haven's signature pie combines staples from Rhode Island and Naples.

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

Mind your teeth when eating this juicy Chicago specialty.