The most expensive melon in the world is a status symbol in Japan.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

It's darker, saltier, and healthier than white sugar.

The Midwestern mock-poultry classic is fading away.

This mushroom tastes just like chicken.

A beloved dish in ancient Rome, these rodents are now grilled or stewed in select Croatian and Slovenian restaurants.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

This Dutch-Indonesian cake contains up to 30 layers.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

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

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

Donn Beach only wrote the recipe for his famously potent cocktail in secret code.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

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

From postwar dessert to sweet slice of Canadian identity.

The Haitian peanut butter first tastes creamy, then the peppers hit you.

“To die dreaming” tastes like an orange creamsicle.

This retro sandwich filling was once a convenient, comforting funeral food.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

This classic San Franciscan ice cream sandwich is it, isn't it?

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

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.