Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

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

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

This canned cheddar is made using a secret 70-year-old bacteria culture.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

This jelly is made with dandelions and tastes like honey.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

Two Chinese bakery specialties, combined into one.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Slice one open for some citrus caviar.

Floridians baked this tangy treat before key lime took over the state's pie scene.

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

Battered and fried testicles make use of a cattle-country surplus.

The adorable amphibian treats are South Australian icons.

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

The treasures are colorful fruits and nuts.

A pharmaceutical company developed this beverage as drinkable IV solution.

This pineapple soft serve has a cult following at Disney theme parks.

This German sundae masquerades as an Italian dinner.

A sundae with a surprising mix of flavors that reflect Filipino history.

Why not fry a year-old leaf?

This pancake pays tribute to one of Japan's favorite fish.

A wartime rice scarcity made this versatile pancake a Japanese staple.