When life gives you burnt rice, make tea.

A Newfoundland brewery makes beer from glaciers that float along the shore.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

The pungent, wind-dried white fish is a traditional Icelandic food.

On this holiday, Icelandic children earn cream buns by spanking their parents.

To honor Iceland's patron saint, feast on fermented skate.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

Saison dell'Aragosta is made with tasty Maine lobster.

Christmas in Northeast Pennsylvania calls for “the Champagne of the Coal Region.”

You can have your syrup and drink it, too.

This Southern church group favorite isn't Slavic at all.

This palm fruit has a surprisingly meaty flavor.

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

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

This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

The fairest and rarest of them all.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

An obscure Italian amaro became the pride of Pittsburgh.

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