Foods eecarter Wants to Try

The marshmallow spread's birthplace offers a quirky tribute to the sweet-sticky stuff.

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

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

Costa Rica's iconic ice cream tub contains indescribably addictive cookies.

Everything St. Louisans love about this local specialty is in the name.

Italians make a bloody delicious chocolate pudding.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

No rodents were harmed in the making of this fried Canadian treat.

Reach peak Americana with these deep-fried balls of Coca-Cola.

The cool Colombian treat blends shaved ice with syrup, fruit, and anything from wafer cookies to cheese.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

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

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

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

Recycling comes to dessert, with delicious outcomes.

In this tangy treat, no part of the citrus is left behind.

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

This Route 66 institution goes the extra mile for soda-based indulgence.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

Most people have never tasted the real thing.

These inky cloves have aged like a fine wine.

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.