Kentucky's melt-in-your-mouth treats date back to the 1800s.

This “brown cheese” tastes like caramel.

These exquisite dried persimmons are massaged for weeks.

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

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

One of America's earliest candies is still available to buy.

This curry celebrates Japan's maritime history.

"Monk's Head" cheese requires a special shaver.

The traditional Chinese medicine can also be deadly.

The Mexican fungal delicacy that makes corn taste like a mushroom.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

This bright green cocktail doubles as dessert.

New Haven's signature pie combines staples from Rhode Island and Naples.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

In Alabama, smoked meat gets dressed up in white.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

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