This ancient, spreadable cheese is disappearing from Scottish cuisine.

This savory-sweet pairing is a classic school lunch.

Battered and fried testicles make use of a cattle-country surplus.

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

In the American South, some believe it deters rain on one's wedding day.

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

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

North Carolina's “poor man’s pâté” is rich in flavor.

This rare, distinguished North Carolina melon once fed presidents and kings.

North Carolina's seasonal delicacy is brought to you by algae.

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

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

Ice cream made with fresh snow is a beloved Southern tradition.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

Some Bretons claim that their signature treat is the fattiest pastry in the world.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

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

Recycling comes to dessert, with delicious outcomes.

Some families keep their holiday meal fresh by letting it live in their bathtub.

A now-archaic Scottish breakfast paved the way for this popular dessert.

These beautiful wooden cups are traditionally carved from birch tree burls.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

This is what happens when soldiers pick a new name for meat on bread.