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

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.

The Carnival cake comes with a hidden baby Jesus inside.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Produced since 1847, these classic New England candies almost disappeared in 2018.

You can have your syrup and drink it, too.

This tasty Czech pastry is now a Texan tradition.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

The Detroit favorite is one of the oldest sodas in the United States.

The marshmallow spread's birthplace offers a quirky tribute to the sweet-sticky stuff.

This salad named after a scandal has been traced back to Kraft and Helen Keller.

A pharmaceutical company developed this beverage as drinkable IV solution.

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

In this island town, stew gets cooked by volcano.

Peru's strikingly beautiful mashed potato casserole.

Even a local sports team pays homage to these white-crusted, savory spuds.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

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

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

The prosperous Southern California date industry produces delicious milkshakes.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

This tropical fruit once sparked a famous mutiny and now serves as a starch alternative in potato salad.