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

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.

This long-extinct pungent delight has made a comeback in Wisconsin.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

This traditional drink is made with a little-known variety of cacao.

This rare berry grows only in two Chilean towns.

Meat covered in gelatinous goo was once a classic American comfort food.

A century-old organism creates some of the world's best bread.

Don't call the crown jewel of New Jersey "Canadian bacon."

No slugs were harmed in the making of this five-cent sandwich.

A Spanish ritual meant to inject effervescence into a flat drink.

This condiment proves that what the world considers delicious is (nearly) universal.

The original energy bar.

Some fish can dance.

In Alabama, smoked meat gets dressed up in white.

Hungary's favorite chocolate bar is filled with cheese curd.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

Chocolate-covered cheese curds make sweet Estonian energy bars.

Every December, Sinterklaas and his helper throw these little spiced cookies to Dutch children.

The portable breakfast food might've originated with British soldiers returning from India.

The reddest of the red meat.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

It's not what you think it is, unless you're from the Garden State.