Anyone for a shot of “Black Death”?

Finnish immigrants brought these crunchy, cinnamon-coated slices to Michigan's Upper Peninsula.

It's nicknamed “yumberry” for a reason.

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

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

Vermont's version of soft serve celebrates their local dairy and maple industries.

Bakers fold this Polish pastry 81 times into the shape of a horseshoe.

After the birth of a child, Dutch families celebrate with a sweet and colorful treat.

The delicacy makes a rich, gamey appetizer in northern Sweden.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

This star-shaped fruit has been beloved for centuries.

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

The dainty, cream-filled specialty is on the brink of extinction.

This small-batch spirit is distilled from cactus fruit.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

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

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

Not all poutine comes with cheese curds and gravy.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.