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

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

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

Snap judgments may spell trouble for what was once the king of California apricots.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

Its pulp tastes just like the creamy spread.

The casserole with a person's name.

A sweet regional alternative to the maple kind.

This triple-distilled cashew fruit liquor is a source of Goan pride.

These insects swell with sweet, golden nectar.

It looks like an exploding planet and tastes like sugarcane.

South Jersey's signature syrup has been flavoring sodas and shakes for more than a century.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

They're a Baltimore-specific guilty pleasure.

This Christmas tree elixir kept Vikings and Captain Cook alive.

Everyone says this vintage chewing gum tastes like soap, including the company.

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

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

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

To become an honorary Newfie, eat bologna, kiss a frozen cod, swear an oath, and shoot rum.

The rarest oysters come from the bottom of the sea at the end of the earth.