A flour made from orchid roots makes for a popular Turkish drink.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

This Canadian favorite is relatively unknown elsewhere.

This pineapple soft serve has a cult following at Disney theme parks.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

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.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

Artichokes form the backbone of this vegetal liqueur.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

In Northeast Turkey, one special bird makes a cultural and culinary centerpiece.

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

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

The mellow-buzz brew that once fueled Native Americans is making a comeback.

These entrails identified safe venues for Black musicians during the Jim Crow era.

Only two silent monks know all 130 plants that go into this herbal liqueur.