These beloved New Zealand cookies have a mysterious past.

A cake as dark as a city hiding from enemy bombers.

This cosmic-colored flavor is a Midwestern mystery.

A Depression-era patty filler paved the way for an Oklahoma favorite.

This dark, rare fruit lasts a very long time.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

Called the turducken of desserts, this multilayered cake hides two pies inside.

The South Side favorite is a cross between a meat-lover's sub and a gyro.

Its pulp tastes just like the creamy spread.

This velvety, vintage treat still has a fan base in Maryland.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

This long-extinct pungent delight has made a comeback in Wisconsin.

These cheese balls have fueled Central Asian nomads for centuries.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

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

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

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

These savory pastries come from Lithuania's Karaim minority.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

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

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

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