Vermont's version of soft serve celebrates their local dairy and maple industries.

Peru's purple drink made from purple corn.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

This mushroom tastes just like chicken.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Teething babies and royalty were fans of this British city's signature sherry.

These embellished containers didn’t just sit pretty on the table; they determined social standing.

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

This traditional Southern pairing captures sweet and salty in a single bottle.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

This bright green cocktail doubles as dessert.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

During the Great Depression, Canadian women made “unemployed-person pudding.”

Pressed from frozen grapes, this prized wine was a sweet accident.

French Canadians find “nun’s farts” addictively delicious.

Mornings in Amish country once called for pie-cake and coffee.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

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

Some Bretons claim that their signature treat is the fattiest pastry in the world.

A crossbred table grape variety that tastes an awful lot like spun sugar.

The aging process of this formaggio begins in a barrel of wine.