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

Meat covered in gelatinous goo was once a classic American comfort food.

Colonial Gatorade made from vinegar and molasses is back in style.

This Southern church group favorite isn't Slavic at all.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

To some, the soup's greens represent key moments of the crucifixion.

Venetians celebrate the end of a 16th-century plague with sweet and sour sardines.

The stinky, simple classic is still served at select Wisconsin taverns.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

It's expensive, it's gelatinous, it's made from swiftlet spit.

This sweet, slender eggplant grows only in a Greek valley.

Everything St. Louisans love about this local specialty is in the name.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

The Southern barbecue staple offers a sweet, tropical chaser to the main course.

Memphis adds a little Italian flair to its Southern repertoire.

Long Island's rich history of clamming is packed inside a creamy, sea-scented pie.

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

In Idaho, even sundaes pay tribute to the state's beloved tuber.

The portable breakfast food might've originated with British soldiers returning from India.

Bess Truman made this dessert for Winston Churchill after his “Iron Curtain” speech.

So sweet you forget to cry.

The delicacy makes a rich, gamey appetizer in northern Sweden.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.