Foods ZMichelle Wants to Try

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

This Route 66 institution goes the extra mile for soda-based indulgence.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

It's not what you think it is, unless you're from the Garden State.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

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

The portable breakfast food might've originated with British soldiers returning from India.

This famous Italian honey is now produced only on an Australian island.

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

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

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

This century-old New Orleans treat is still sold from a mule-drawn cart.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

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

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

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.