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

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

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

A crossbred table grape variety that tastes an awful lot like spun sugar.

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.

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.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

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.

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

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

These entrails identified safe venues for Black musicians during the Jim Crow era.

The Carnival cake comes with a hidden baby Jesus inside.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

Mornings in Amish country once called for pie-cake and coffee.

So sweet you forget to cry.

The stinky, simple classic is still served at select Wisconsin taverns.

This style of fried chicken is pressure-cooked while it fries.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.