The fairest and rarest of them all.

This "Fluid of Beef" fed an army and makes a hearty tea.

Now largely forgotten, the pairing was once as popular as PB&J.

The Laotian street food is mildly sweet and surprisingly juicy.

Meet Sweden's savory “sandwich cake.”

No rodents were harmed in the making of this fried Canadian treat.

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

Mornings in Amish country once called for pie-cake and coffee.

Reach peak Americana with these deep-fried balls of Coca-Cola.

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

This long-extinct pungent delight has made a comeback in Wisconsin.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

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.

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

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

To find this fermented fish dish of notorious scent, you'll need to venture beyond French Polynesia's resort kitchens.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

This candy rarely ventures beyond Canada's borders.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

Blood-and-barley dumplings give this Finnish soup its iconic texture.

Indiana's unofficial state pie was once a desperate measure.

A sandwich so decadent, it was once inappropriate for women to order one.