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

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

Don't think too hard about the name.

This pink cake celebrates a long-ago football victory.

The first American doughnut chain used spuds.

Christmas in Northeast Pennsylvania calls for “the Champagne of the Coal Region.”

Pennsylvanians come out in droves for this pre-Lent delicacy.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

A double-ended British pastry that's both main course and dessert.

This curry celebrates Japan's maritime history.

Recycling comes to dessert, with delicious outcomes.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

Who needs a burger and a beer when you can combine beef and alcohol in a single patty?

For a juicier burger, steam it like a vegetable.

These beloved New Zealand cookies have a mysterious past.

Floridians baked this tangy treat before key lime took over the state's pie scene.

Serbians prepare these cold, jellied pork cubes for even colder winters.

The sweet, spiraled pastries were once a staple on cold days in the American South.

When life gives you burnt rice, make tea.

This thick bean soup is a Good Friday tradition for Nigeria's Afro-Brazilian community.

A crispy cookie from South Carolina, first introduced during the slave trade.