This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

This rare, distinguished North Carolina melon once fed presidents and kings.

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

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

The fairest and rarest of them all.

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

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

"As a vanquisher of men its equal has never been found."

Called the turducken of desserts, this multilayered cake hides two pies inside.

The aging process of this formaggio begins in a barrel of wine.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.