From postwar dessert to sweet slice of Canadian identity.

This Jersey-born frosty drink is now a Rhode Island favorite.

The seasonal treat that descends from the sky in swarms.

Scorpions, mealworms, and crickets mingle with rainbow sprinkles on the Peculiarium's famous sundae.

On Tibetan New Year, deep-fried cookies take the form of auspicious symbols and festive snacks.

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

This pollen-based candy comes from the marshes of southern Iraq.

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

During the Great Depression, Canadian women made “unemployed-person pudding.”

Indiana's unofficial state pie was once a desperate measure.

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

The fairest and rarest of them all.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

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

Recycling comes to dessert, with delicious outcomes.

Recently introduced to France, it's the color of pool water.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

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

The intoxicating South African fruit is beloved by humans and elephants.

Soviet cafeterias whipped up this chocolate “potato” to use leftovers.

Ethiopian honey wine is sweet, funky, and perfect with injera.

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