A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

This fruit makes tattoos, antibiotics, and dessert.

It looks like an exploding planet and tastes like sugarcane.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

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

Alaska's wildflowers produce this vibrant jelly.

The prosperous Southern California date industry produces delicious milkshakes.

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

This pepper's sweet taste and long, slow burn is found in a single town.

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

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

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

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

Recycling comes to dessert, with delicious outcomes.

This dark, rare fruit lasts a very long time.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

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

A match made in heaven (and also Kentucky).

Floridians baked this tangy treat before key lime took over the state's pie scene.

"As a vanquisher of men its equal has never been found."

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

The story of South Carolina's sweet-hot soda begins with a chance discovery during the Revolutionary War.

This rare, distinguished North Carolina melon once fed presidents and kings.