This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

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.

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

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

In Gilroy, California, garlic flavors everything, including desserts.

Even a local sports team pays homage to these white-crusted, savory spuds.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Meat covered in gelatinous goo was once a classic American comfort food.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

The Mexican fungal delicacy that makes corn taste like a mushroom.

That green stuff inside a lobster? You can (usually) eat it.

A century-old organism creates some of the world's best bread.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

It's so much more than just mayonnaise and ketchup.

These holiday cakes link Christmas to the Norse god of lightning.

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

Would you like some coffee flavor with your milk?

An ancient cooking method still produces delicious, beachside feasts.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

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

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Everything St. Louisans love about this local specialty is in the name.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Early 20th-century chefs used beaver musk to give sweets a vanilla-raspberry flavor.