Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

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

Most sushi fans have never tried this rare rhizome.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

This traditional Southern pairing captures sweet and salty in a single bottle.

This bright green cocktail doubles as dessert.

This summery parfait has mingled with British royals and literary elites.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

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

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

The Andean root once fueled Inca warriors.

Devour this rare variety without fear of post-pineapple mouth irritation.

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.

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

Mind your teeth when eating this juicy Chicago specialty.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

To earn a waffle from these vendors, you must first play a game of roulette.

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

Artichokes form the backbone of this vegetal liqueur.

A hearty Irish staple that can tell your fortune.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.