The city loves hot sausage slathered with cold cream cheese.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

Greens and crispy corn bread combine in this North Carolina specialty.

Baking this dual-layered bread is a difficult art.

A buttery Southern specialty inspired by 19th-century seaside cookouts.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

This style of fried chicken is pressure-cooked while it fries.

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

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

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

This curry celebrates Japan's maritime history.

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

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

A Lapland delicacy, this tender meat gets drizzled in sweet lingonberry syrup.

Meet Sweden's savory “sandwich cake.”

Its deep-fried crust is part of a longstanding Neapolitan tradition.

From hulking plains creatures comes a delicate, nutty cheese.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

A sailor's stew that's come to define Liverpudlians.

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

This Canadian favorite is relatively unknown elsewhere.

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.