Foods DarkSideoftheFork Wants to Try

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

This Chicago specialty stacks three cakes into one monster dessert.

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

This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

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

Teething babies and royalty were fans of this British city's signature sherry.

Melaka's Kristang community makes a dish so spicy, it's known as “devil's curry.”

This dark, rare fruit lasts a very long time.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

These savory pastries come from Lithuania's Karaim minority.

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

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

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

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

An unusual combination of marshmallows and spice make this screamingly good burger.

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

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

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.