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

The Andean root once fueled Inca warriors.

When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

This pineapple soft serve has a cult following at Disney theme parks.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

Spread this fat-poached meat on a crusty French loaf.

Touted as the original energy bar, the bison-based mixture kept for months.

This jelly is made with dandelions and tastes like honey.

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

This mushroom isn't a mushroom at all.

This cure-all-turned-soda once outsold Coca-Cola.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

It's so much more than just mayonnaise and ketchup.

The sweet, tiny wild berries are only available for two months each year.

This Christmas tree elixir kept Vikings and Captain Cook alive.

From postwar dessert to sweet slice of Canadian identity.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

French Canadians find “nun’s farts” addictively delicious.

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.

Snap judgments may spell trouble for what was once the king of California apricots.

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

In Southern New Mexico, chiles add a kick to everything, including vino.

The briny “asparagus of the sea” grows along coasts around the world.