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

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

A sailor's stew that's come to define Liverpudlians.

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

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

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

This savory seafood condiment is named after the finest cognacs.

In northern Scandinavia, cups of coffee get enhanced with cheese.

Not all poutine comes with cheese curds and gravy.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

Finns treat this rich, baked cheese like bread.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

This tangy fruit flavors everything from ice cream to cocktails.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

A “pool of beans” makes a hearty breakfast in Johor, Malaysia.

This candy rarely ventures beyond Canada's borders.

It's nicknamed “yumberry” for a reason.

This sweet, caramelized dessert comes from curdled milk.

Long Island's rich history of clamming is packed inside a creamy, sea-scented pie.

These salty potatoes were originally boiled in seawater.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

The Netherlands' most famous treat now comes in a bottle.