Places Added by Rachel Rummel

Wealthy Victorians liked to flaunt their condiments.

In Czechia, a foamy beer is a sweet and creamy treat.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

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

A treat so smooth, its name means “I forgot I swallowed.”

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

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

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

Italians make a bloody delicious chocolate pudding.

To some, the soup's greens represent key moments of the crucifixion.

Greens and crispy corn bread combine in this North Carolina specialty.

You put the charcoal in the coffee cup and drink it all up.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

This Dutch-Indonesian cake contains up to 30 layers.

This adaption of French refugee bread is now a protected Irish specialty.

The stinky cheese comes with onions and bathroom humor.

This “brown cheese” tastes like caramel.

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

In the Turpan desert, wind-trapping structures turn grapes into raisins.

The Midwestern mock-poultry classic is fading away.

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

A vibrant, lesser-known hallucinogen of the Amazon.

The dying art of flattening dough by seesawing on it.

In Alabama, smoked meat gets dressed up in white.