The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

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

Its pulp tastes just like the creamy spread.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

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

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

Birmingham's sinus-clearing soda was a popular way to enhance bootlegged hooch during Prohibition.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

The Midwestern mock-poultry classic is fading away.

An obscure Italian amaro became the pride of Pittsburgh.

A buttery Southern specialty inspired by 19th-century seaside cookouts.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

Not all poutine comes with cheese curds and gravy.

A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

This condiment proves that what the world considers delicious is (nearly) universal.