Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

This orange and black licorice flavor is kind of a big deal in Canada.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

This bright green cocktail doubles as dessert.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

This long-extinct pungent delight has made a comeback in Wisconsin.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

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

This protected German fruit has its own representative queen.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

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.

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

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

The basement of a 19th-century government building provides peak conditions for delicious fungi.

“Fiji asparagus” isn't asparagus at all.

This century-old New Orleans treat is still sold from a mule-drawn cart.

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

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

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