Inspired by European Epiphany cakes and adapted in Louisiana, King Cake has become an enduring symbol of New Orleans’ Carnival culture. The artwork highlights the ingredients and preparation of this seasonal favorite.

Prinsesstårta is a famous Swedish cake created in the early 20th century. Its history is linked to Jenny Åkerström, a Swedish home economics teacher who taught the daughters of Prince Carl of Sweden. The princesses especially loved this elegant layered cake, which eventually became known as “Princess Cake.”

Traditionally made with layers of sponge cake, pastry cream, raspberry jam, and whipped cream, the cake is covered with a smooth layer of green marzipan and topped with a pink rose.

Deeply rooted in Southern and African American culinary traditions, Sweet Potato Pie remains an enduring symbol of regional cooking. Sweet potatoes, eggs, sugar, and warm spices come together in a pie that holds a special place in American baking.

Fresh collard leaves, seasonings, and slow cooking transform a simple vegetable into one of the South’s most recognized side dishes.

Created in New Orleans in the late 19th century, Oysters Rockefeller features oysters baked with a rich herb topping.

Apfelstrudel is a traditional Austrian dessert made of thin, flaky pastry wrapped around a spiced apple filling. Its contrast of crisp layers and soft, aromatic interior makes it especially comforting and delicious.

Seasoned pork and ripe plantains come together in a meal that has become one of Haiti’s most recognized culinary specialties.