The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

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 holiday tradition of hiding an ornamental veggie.

These entrails identified safe venues for Black musicians during the Jim Crow era.

This cousin of root beer has a long history and a surprisingly minty taste.

An ancient cooking method still produces delicious, beachside feasts.

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

Most sushi fans have never tried this rare rhizome.

This savory-sweet pairing is a classic school lunch.

At last, a street snack that brings together Doritos, veggies, pickled pig skin, and gummies.

The fruit so pungent it's banned from trains, hotels, and public places.

A pharmaceutical company developed this beverage as drinkable IV solution.

This bright green cocktail doubles as dessert.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

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

Some fish can dance.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

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

It's a bird! It's a plane! It's a classic Midwestern treat!