Foods simonele Wants to Try

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

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

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

The first American doughnut chain used spuds.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

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

This fruit can also count as dessert.

For a meaty essence, producers dangle raw chicken breast over their stills.

This style of fried chicken is pressure-cooked while it fries.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

One of America's earliest candies is still available to buy.

Even a local sports team pays homage to these white-crusted, savory spuds.

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

The seaweed tops toasts and enriches oatcakes in traditional Welsh breakfasts.

An ardent celebration of a humble source of protein.

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

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

The award-winning Finnish creation was inspired by a diss from Italy's former prime minister.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

In Catalonia, the fortified wine has its own weekend ritual.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.