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

Where maple sap flows, all one needs to make taffy is snow.

In Arkansas, this order will land you a plate of fried fish.

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

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

This summery parfait has mingled with British royals and literary elites.

West Virginia's annual competition features the likes of squirrel gravy over biscuits and snapping turtle stew.

The sweet, spiraled pastries were once a staple on cold days in the American South.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

This Dutch-Indonesian cake contains up to 30 layers.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

This varietal of rice is so good that it's compared to ice cream.

Some fish can dance.

It's a whirlpool, it's an emoji, it's a fishcake!

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

These buns artfully resemble peaches and represent immortality.

It's fishy how close to an omelette this is.

A rainbow of flavor that harks back to childhood.

This fruit can also count as dessert.

A sundae with a surprising mix of flavors that reflect Filipino history.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

Osaka's most famous dish is an octopus-stuffed fried dough ball.