The casserole with a person's name.

This taste bud befuddler is a signature Baltimore sweet.

The reddest of the red meat.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

This classic San Franciscan ice cream sandwich is it, isn't it?

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.

Called the turducken of desserts, this multilayered cake hides two pies inside.

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

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

This Chicago specialty stacks three cakes into one monster dessert.

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

Chile is home to very, very small coconuts.

Even a local sports team pays homage to these white-crusted, savory spuds.

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

Recycling comes to dessert, with delicious outcomes.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

This steamy concoction features a salty, melted surprise at the bottom of the mug: white cheese.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

This dark, rare fruit lasts a very long time.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.