What Oreos are to milk, these French cookies are to Champagne. Residents of Reims have been dunking these millennial pink biscuits in bubbly for over 300 years.
This wild cumin is hand-picked by foragers in the Hindu Kush mountains of Afghanistan. They are tiny, oblong and black with long stems.
Hand-picked from the droppings of Jacu birds and then washed and roasted, these beans make a sweetly delicious—and yes, incredibly expensive—cup of coffee. Learn more on Gastro Obscura.
Conceived in a dream, Hiyoko cakes are a specialty of the Fukuoka region in the northern part of Japan’s Kyushu Island. Originally sold to local miners, their super-cute shape continues to make them one of Japan’s most beloved treats.
Served by American Airlines in first class in the 1970s, this Chicago candy favorite has recently made a limited return to shelves after a two-decade absence.
Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell. With an anise seed in its center, its coating comes in a variety of flavors, including anise, rose, and blackcurrant. As seen on Gastro Obscura.
This bubblegum-hued, peppermint-flavored pig is a Christmas Day tradition in Saratoga Springs, New York. After placing the pink porker in a velvet pouch, each family member gives it a thwack with an accompanying tiny metal mallet and shares a story of their good fortune from the past year. Once everyone...
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