This “brown cheese” tastes like caramel.

This rare, distinguished North Carolina melon once fed presidents and kings.

This long-extinct pungent delight has made a comeback in Wisconsin.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

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

In Ubaté, Colombia, hens get cooked with their unlaid eggs inside.

The seductively delicious Easter cake once made an entire convent neglect its prayers.

Who said vineyards have to grow grapes?