Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

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

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

The world's most expensive cheese is made from Balkan donkey milk.

Come to vote, leave with a sausage.

This German sundae masquerades as an Italian dinner.

The Midwestern mock-poultry classic is fading away.

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

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

Soviet cafeterias whipped up this chocolate “potato” to use leftovers.

Nothing to see here, just a humble pie sandwich.

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

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

No slugs were harmed in the making of this five-cent sandwich.

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

Bess Truman made this dessert for Winston Churchill after his “Iron Curtain” speech.

A veal-based sausage that survived a royal beef ban.

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

The sweet is naturally a bubblegum shade of pink.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.

This Jersey-born frosty drink is now a Rhode Island favorite.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

Not even Harry Potter could resist this whimsical British dessert.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.