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

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

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

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

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

This protected German fruit has its own representative queen.

This famous Italian honey is now produced only on an Australian island.

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

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

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

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

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

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

After Hurricane Katrina, New Orleanians banded together to save a beloved heirloom squash.

Once the bugs have moved on, termite towers can be used for outdoor bread baking.

Curry powder gives this savory seasoning its golden hue.

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

Slice one open for some citrus caviar.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

This Jersey-born frosty drink is now a Rhode Island favorite.

The sweet, spiraled pastries were once a staple on cold days in the American South.