Mexico's “mouse melon” is actually a tiny cucumber.

In Alabama, smoked meat gets dressed up in white.

This “brown cheese” tastes like caramel.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

This spiced, warming drink may have helped broker peace between warring tribes.

From postwar dessert to sweet slice of Canadian identity.

A crispy cookie from South Carolina, first introduced during the slave trade.

The briny “asparagus of the sea” grows along coasts around the world.

The sweet is naturally a bubblegum shade of pink.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

Produced since 1847, these classic New England candies almost disappeared in 2018.

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

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

A hearty Irish staple that can tell your fortune.

Who said vineyards have to grow grapes?

Real maraschinos were born more than a century ago in an Italian distillery.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

The holiday tradition of hiding an ornamental veggie.

A now-archaic Scottish breakfast paved the way for this popular dessert.

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