This savory seafood condiment is named after the finest cognacs.

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

A match made in heaven (and also Kentucky).

This mushroom isn't a mushroom at all.

A century-old organism creates some of the world's best bread.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

This cotton candy-like garnish is made of dried, candied meat.

Real maraschinos were born more than a century ago in an Italian distillery.

Every December, Sinterklaas and his helper throw these little spiced cookies to Dutch children.

Anyone for a shot of “Black Death”?

With no trees left to burn, Icelanders turned to sheep dung for meat-smoking.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

The casserole with a person's name.

A sweet regional alternative to the maple kind.

This New Year's luck-bringer has a controversial contemporary taste.

There's even a museum dedicated to this preserved meat.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

Would you like some coffee flavor with your milk?

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.

Donn Beach only wrote the recipe for his famously potent cocktail in secret code.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

These embellished containers didn’t just sit pretty on the table; they determined social standing.