The sweet is naturally a bubblegum shade of pink.

The Southern barbecue staple offers a sweet, tropical chaser to the main course.

Produced since 1847, these classic New England candies almost disappeared in 2018.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

This Canadian favorite is relatively unknown elsewhere.

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

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

This Danish rice pudding appeases wicked elves.

A crossbred table grape variety that tastes an awful lot like spun sugar.

This style of fried chicken is pressure-cooked while it fries.

A match made in heaven (and also Kentucky).

This retro sandwich filling was once a convenient, comforting funeral food.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

A bland but storied soup is always on the menu in the U.S. Senate.

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

This spiced, warming drink may have helped broker peace between warring tribes.

This summery parfait has mingled with British royals and literary elites.

The holiday tradition of hiding an ornamental veggie.

The Detroit favorite is one of the oldest sodas in the United States.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

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

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.