The melon has its own sculpture, festival, and order of knights.

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.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.

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

This dark, rare fruit lasts a very long time.

A pharmaceutical company developed this beverage as drinkable IV solution.

These eerily bone-like candies come with bumpy “joints” of nuts and chocolate “marrow” inside.

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

This ancient token of betrothal lives on as a Valentine's Day gift in Wales.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

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

This retro sandwich filling was once a convenient, comforting funeral food.

For Italian-Americans, Christmas Eve is all about the seafood.

This rustic cider's name derives from an English term for fruit thievery.

Now largely forgotten, the pairing was once as popular as PB&J.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

Even a local sports team pays homage to these white-crusted, savory spuds.

This cousin of root beer has a long history and a surprisingly minty taste.

This is what happens when soldiers pick a new name for meat on bread.

The sweet, tiny wild berries are only available for two months each year.

An ancient cooking method still produces delicious, beachside feasts.

This bright green cocktail doubles as dessert.