These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

This dark, rare fruit lasts a very long time.

In Tibet, blood sausage is the byproduct of bloodletting yaks for healing purposes.

Nepal's autumn festival season means crispy, stir-fried intestines for dinner.

This haggis-meatloaf mashup is a Romanian Easter classic.

Cow udder is enjoying a resurgence as a sandwich filler in Rotterdam.

A Depression-era patty filler paved the way for an Oklahoma favorite.

Nothing to see here, just a humble pie sandwich.

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

This smoky, spicy dish comes straight out of Cajun country.

It's not what you think it is, unless you're from the Garden State.

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

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

Leftover coffee plus gelatin equals this vintage dessert.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

Inside a hard, yellow shell lies a sweet, black spread.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

A Finnish city specializes in sausages housed in sugar-dusted doughnuts.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

This velvety, vintage treat still has a fan base in Maryland.

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