This tasty Czech pastry is now a Texan tradition.

A hearty Irish staple that can tell your fortune.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

Alaska's wildflowers produce this vibrant jelly.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

A decadent dessert whose Italian name translates to “nipples of Venus.”

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

Once ubiquitous throughout the city, shops serving this unique Pakistani curry are disappearing.

A greasy crossroads of history and culture.

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.

This beef patty oozes cheese from within.

These muscular organs are a crispy, chewy Southern favorite.

Fresh fruit is the main feature of this sweet sandwich.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

The washed and dried root of the licorice plant was once a popular natural “candy.”

Vermont's version of soft serve celebrates their local dairy and maple industries.

The key to this colorful holiday sandwich is extra-crispy pork skin.

In homestyle Portuguese restaurants known as tascas, savory stewed chicken gizzards are a flavorful favorite.

Proof that dumplings and chicken wings are not mutually exclusive categories.

A beloved dish in ancient Rome, these rodents are now grilled or stewed in select Croatian and Slovenian restaurants.

This sweet treat has been cool for more than 1,000 years.

These beloved Indonesian chips are actually flattened, fried seeds.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.