In Southern New Mexico, chiles add a kick to everything, including vino.

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

Bess Truman made this dessert for Winston Churchill after his “Iron Curtain” speech.

These inky cloves have aged like a fine wine.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

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

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

These seasonal brews gets made with an ephemeral ingredient.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Brewers freeze their beer to make this high-octane, sweet style.

This sweet, caramelized dessert comes from curdled milk.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

Even a local sports team pays homage to these white-crusted, savory spuds.

These salty potatoes were originally boiled in seawater.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

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

This salad named after a scandal has been traced back to Kraft and Helen Keller.