Foods IgFan Wants to Try

This sweet symbolic figurine is a Sicilian holiday tradition.

This heavenly custard was born from the leftovers of sherry winemaking.

Local lore claims that German bakers made these pastries as an act of quiet rebellion during French occupation.

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

The original Cronut was named after a legendary acrobat's sneeze.

A cake as dark as a city hiding from enemy bombers.

Mornings in Amish country once called for pie-cake and coffee.

This Chicago specialty stacks three cakes into one monster dessert.

This mushroom tastes just like chicken.

This fruit either burns your throat or tastes like a tropical medley.

It's part cheeseburger, part enchilada, and smothered in a Pueblo, Colorado, specialty.

During the Great Depression, Canadian women made “unemployed-person pudding.”

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

Arkansas' unofficial state treat doesn't contain marsupials, but it does have several sweet layers.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

A unique take on Szechuan dumplings is now a Montreal specialty.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

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 Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

In Central America, custard grows on trees.

Inside a hard, yellow shell lies a sweet, black spread.

Chile is home to very, very small coconuts.

This rare berry grows only in two Chilean towns.