This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

These pink cookies are destined to be dunked in champagne.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

The gummies are taking over Utah.

The first American doughnut chain used spuds.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

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

These Portuguese doughnuts have a fervent fanbase in Hawaii.

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

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.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

These beloved Indonesian chips are actually flattened, fried seeds.

Thai street vendors serve this spicy seafood while it's still moving.

These live fish are said to "dance" down diners' throats.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Meet Japan's first milk soda.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

A rainbow of flavor that harks back to childhood.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

This "Fluid of Beef" fed an army and makes a hearty tea.

An ancient cooking method still produces delicious, beachside feasts.

Would you like some coffee flavor with your milk?

Where maple sap flows, all one needs to make taffy is snow.

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