The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

Melaka's Kristang community makes a dish so spicy, it's known as “devil's curry.”

This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

This sliceable sweet treat is actually dairy-free.

A now-shuttered Missouri drive-in brought local acclaim to patties topped in peanut butter.

This sweet and salty Indian drink keeps an endangered soda bottle in business.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

A complexly flavored post-meal digestive became the candy of choice for Indian children in the 1980s and ’90s.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

Take the name of this street treat literally.

Portuguese traders' love of marzipan paved the way for Thailand's vibrant mung bean candy.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

This taste bud befuddler is a signature Baltimore sweet.

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

The story of South Carolina's sweet-hot soda begins with a chance discovery during the Revolutionary War.

The St. Louis creation earned the "best use of the worst cheese" award.

Once an important Silk Road stop, a fortified Uzbek city specializes in bright green noodles.