Produced since 1847, these classic New England candies almost disappeared in 2018.

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

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

In Langhorne, Pennsylvania, two brothers decided to take their doughy creations to the next level.

Called the turducken of desserts, this multilayered cake hides two pies inside.

Even a local sports team pays homage to these white-crusted, savory spuds.

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

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

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

One southern Indiana town cooks up this unique, time-honored dessert every September.

At some New Orleans weddings, bridesmaids predict their futures with these hidden charms.

These dairy-based sculptures have been state fair traditions for more than a century.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

This is one seriously polarizing pie.

South Jersey's signature syrup has been flavoring sodas and shakes for more than a century.

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

This taste bud befuddler is a signature Baltimore sweet.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

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

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

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

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