For Italian-Americans, Christmas Eve is all about the seafood.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

In Tibet, sweet mac and yak cheese makes a hearty dessert.

The St. Louis creation earned the "best use of the worst cheese" award.

The story of South Carolina's sweet-hot soda begins with a chance discovery during the Revolutionary War.

A now-archaic Scottish breakfast paved the way for this popular dessert.

South Jersey's signature syrup has been flavoring sodas and shakes for more than a century.

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

Once an important Silk Road stop, a fortified Uzbek city specializes in bright green noodles.

In this Laotian specialty, a medley of herbs, chilis, and peanuts swims in a sanguine dressing.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

This is one seriously polarizing pie.

Goa's signature baked pudding cake is multicultural and multilayered.

Only one bakery still makes these hard biscuits that were once beloved by Thomas Hardy.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

During Christmastime in the Philippines, purple reigns with this colorful sticky rice snack.

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

The treasures are colorful fruits and nuts.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.