This dark, rare fruit lasts a very long time.

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

This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

This Jersey-born frosty drink is now a Rhode Island favorite.

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

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

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

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

The fairest and rarest of them all.

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

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

Called the turducken of desserts, this multilayered cake hides two pies inside.

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.