Scotland's beloved traditional dish is deep-fried and served up fast-food style.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

These sweet hands come with stories of triumph and brutality.

These beautiful wooden cups are traditionally carved from birch tree burls.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

You eat the shell, too.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

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

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

This is what happens when soldiers pick a new name for meat on bread.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

No slugs were harmed in the making of this five-cent sandwich.

These holiday cakes link Christmas to the Norse god of lightning.

It's so much more than just mayonnaise and ketchup.

Remembering a time when designated celery vases were prized centerpieces.

The sweet, tiny wild berries are only available for two months each year.

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

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

Would you like some coffee flavor with your milk?

This classic San Franciscan ice cream sandwich is it, isn't it?

An ancient cooking method still produces delicious, beachside feasts.

A cake as dark as a city hiding from enemy bombers.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Dill pickles soaked in Kool-Aid? Oh, yeah!