Foods onoma Wants to Try

In South Range, a decadent take on Thanksgiving dinner is served year-round.

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

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

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

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

The cure and cause of a burning tongue.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

This “brown cheese” tastes like caramel.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

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

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

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

The fairest and rarest of them all.

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

This velvety, vintage treat still has a fan base in Maryland.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

Though its home region has been split by war, love for this hearty pastry transcends borders.

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

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

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

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.