Kentucky's melt-in-your-mouth treats date back to the 1800s.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

A small town is home to a beloved candy invented by one of Sweden's first female entrepreneurs.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

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

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

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

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

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.

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

Snap judgments may spell trouble for what was once the king of California apricots.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

This century-old New Orleans treat is still sold from a mule-drawn cart.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

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

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

The basement of a 19th-century government building provides peak conditions for delicious fungi.

“Fiji asparagus” isn't asparagus at all.