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

This sweet sandwich celebrates Georgia's favorite crop.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

Only two silent monks know all 130 plants that go into this herbal liqueur.

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

These tricky pitchers turned pouring into a complex drinking game.

The beautiful dessert evaporates in 20 minutes.

This summery parfait has mingled with British royals and literary elites.

These pink cookies are destined to be dunked in champagne.

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

This decadent cheese has frugal roots.

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

Spread this fat-poached meat on a crusty French loaf.

The 17th-century dessert plants an isle of meringue in a sea of custard.

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

In Gilroy, California, garlic flavors everything, including desserts.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

This dark, rare fruit lasts a very long time.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

The reddest of the red meat.

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

Sicilian nuns once hung these sugary "fruits" from tree branches.

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