The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

Recycling comes to dessert, with delicious outcomes.

This hallucinogenic honey can sell for over $60 a pound on the black market.

This velvety, vintage treat still has a fan base in Maryland.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

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

Floridians baked this tangy treat before key lime took over the state's pie scene.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

The sweet-and-sour soda almost disappeared with the collapse of communist rule in then-Czechoslovakia.

Take the name of this street treat literally.

This tangy fruit flavors everything from ice cream to cocktails.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

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

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.