Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

This butterscotch-flavored fruit has a way with desserts.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Sicilian nuns once hung these sugary "fruits" from tree branches.

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

These detailed, dainty confections are made by hand with minimal tools.

The holiday tradition of hiding an ornamental veggie.

To do Christmas right, Italians turn to heavenly chestnuts.

Pressed from frozen grapes, this prized wine was a sweet accident.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

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

It's so much more than just mayonnaise and ketchup.

This bright green cocktail doubles as dessert.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

The Carnival cake comes with a hidden baby Jesus inside.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

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

Grilled or braised, these brains make a tasty taco.

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