A Depression-era patty filler paved the way for an Oklahoma favorite.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

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

Elaborate bread sculptures grace these edible annual altars in Sicily and Sicilian communities abroad.

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.

This New Year's luck-bringer has a controversial contemporary taste.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

This tasty Czech pastry is now a Texan tradition.

This once-ubiquitous fusion dish is fading into obscurity.

A crispy cookie from South Carolina, first introduced during the slave trade.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

In South Korean markets, steamed silkworm pupae make a juicy, nutty snack.

The prosperous Southern California date industry produces delicious milkshakes.

The Carnival cake comes with a hidden baby Jesus inside.

All is fare in the Korean War.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

This is what happens when soldiers pick a new name for meat on bread.

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