A rare orchid ingredient makes this ice cream stretchy and chewy.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

These extra-cheesy potatoes resemble decadent fondue.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

The first American doughnut chain used spuds.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

You put the charcoal in the coffee cup and drink it all up.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

This “brown cheese” tastes like caramel.

In northern Scandinavia, cups of coffee get enhanced with cheese.

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.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

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

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

It's a bird! It's a plane! It's a classic Midwestern treat!

This cosmic-colored flavor is a Midwestern mystery.