It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

These exquisite dried persimmons are massaged for weeks.

A prehistoric sea monster sucks blood, then gets cooked in its own.

Leftover coffee plus gelatin equals this vintage dessert.

Impress Murcianos by correctly eating these fried lemon leaves.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

Connecticut's state fish is cooked using a special “planking” technique.

A sailor's stew that's come to define Liverpudlians.

Orchardists use sticky stencils and the power of the sun to turn apples into art.

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

After dining on this fish, your next course might be 36 hours of hallucinations.

The South American bean that looks like cotton candy and tastes like ice cream.

A now-archaic Scottish breakfast paved the way for this popular dessert.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

This Route 66 institution goes the extra mile for soda-based indulgence.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

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 canned cheddar is made using a secret 70-year-old bacteria culture.

Chile is home to very, very small coconuts.

Senegal's popular spring rolls tell a story of war, love, and colonialism.

This cosmic-colored flavor is a Midwestern mystery.

Take a bite out of this apple to reveal its pink interior.

These inky cloves have aged like a fine wine.