This herb gives cocktails another kind of buzz.

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

They're a Baltimore-specific guilty pleasure.

Alaska's wildflowers produce this vibrant jelly.

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

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

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

In this tangy treat, no part of the citrus is left behind.

A Depression-era patty filler paved the way for an Oklahoma favorite.

In northern Scandinavia, cups of coffee get enhanced with cheese.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

These beautiful wooden cups are traditionally carved from birch tree burls.

The Rwandan condiment is so spicy, it's served with eyedroppers.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

This candy rarely ventures beyond Canada's borders.

This spiced, warming drink may have helped broker peace between warring tribes.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

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

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

This small-batch spirit is distilled from cactus fruit.

To do Christmas right, Italians turn to heavenly chestnuts.