This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

The most expensive melon in the world is a status symbol in Japan.

This dark, rare fruit lasts a very long time.

A Finnish city specializes in sausages housed in sugar-dusted doughnuts.

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

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

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

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

This century-old New Orleans treat is still sold from a mule-drawn cart.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

A small town is home to a beloved candy invented by one of Sweden's first female entrepreneurs.

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

In Murray Bridge, South Australia, the path to pastry glory is paved with a curious sandwich.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

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

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

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.