South Dakota's unique contribution to World War II soldiers.

Infants and Genghis Khan enjoyed this fermented mare's milk.

Its pulp tastes just like the creamy spread.

North Carolina's seasonal delicacy is brought to you by algae.

This hallucinogenic honey can sell for over $60 a pound on the black market.

The ultimate in nutty brews.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

The melon has its own sculpture, festival, and order of knights.

Each batch begins with an apple tree overlooking Samuel Morse's grave.

A dark soda with a dark history.

A cake as dark as a city hiding from enemy bombers.

This pollen-based candy comes from the marshes of southern Iraq.

A veal-based sausage that survived a royal beef ban.

The aging process of this formaggio begins in a barrel of wine.

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

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

The fairest and rarest of them all.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

Inside a hard, yellow shell lies a sweet, black spread.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

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

This chicken “blood sausage” gets an unusual casing.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.