Foods fvilaskrzypek Wants to Try

Indiana's unofficial state pie was once a desperate measure.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

The South Side favorite is a cross between a meat-lover's sub and a gyro.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

Brazil's spiky yellow fruit has lemon meringue–flavored insides.

Its pulp tastes just like the creamy spread.

It looks like an exploding planet and tastes like sugarcane.

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

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

The cure and cause of a burning tongue.

A Finnish treat that's sweet, dark, and herbal.

This orange and black licorice flavor is kind of a big deal in Canada.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

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

This mooncake's flaky exterior gives way to a creamy, sometimes stinky, core.

Authentic renditions of this Vietnamese noodle dish rely on the terroir of a single coastal city.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

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

The annual feast invites local macaques to dine on towers of fruit and vegetables among the ruins of a 13th-century temple.