This taste bud befuddler is a signature Baltimore sweet.

A carb-lover's dream, this sandwich gets stuffed with flaky pie crust.

French Canadians find “nun’s farts” addictively delicious.

Though its home region has been split by war, love for this hearty pastry transcends borders.

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.

The deceptive, sweet-and-savory snack of Taipei's night markets.

This canned cheddar is made using a secret 70-year-old bacteria culture.

This cosmic-colored flavor is a Midwestern mystery.

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

In South Range, a decadent take on Thanksgiving dinner is served year-round.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

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

A delicious fruit with a suggestively-shaped seed.

Because a fish fry lacks pyrotechnics.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

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

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

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

From postwar dessert to sweet slice of Canadian identity.

“To die dreaming” tastes like an orange creamsicle.

The Haitian peanut butter first tastes creamy, then the peppers hit you.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

This slightly sweet dessert is a staple in some Black American Muslim communities.

This hallucinogenic honey can sell for over $60 a pound on the black market.