Foods DeepFriedDuck Wants to Try

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

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

Alaska's wildflowers produce this vibrant jelly.

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

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

The original cheeseburger, hold the beef patty.

The story of the golf tournament’s signature snack is one of secret recipes and controversial updates.

Nothing to see here, just a humble pie sandwich.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

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

The melon has its own sculpture, festival, and order of knights.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

Italians make a bloody delicious chocolate pudding.

These French candies originally came in seashells.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

Floridians baked this tangy treat before key lime took over the state's pie scene.

Every autumn, Valencians celebrate their love by giving handkerchiefs filled with decorated marzipan treats.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

Catalan chefs transform the slimy, bottom-feeding sea cucumber into subtle, succulent meat.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Some Sicilians start their day with this decadent combination.