The mellow-buzz brew that once fueled Native Americans is making a comeback.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

A hearty Irish staple that can tell your fortune.

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

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

A bland but storied soup is always on the menu in the U.S. Senate.

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

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

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

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

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

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

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

The Brazilian tree gets covered by its tart purple fruit.

To do Christmas right, Italians turn to heavenly chestnuts.

These massive, booze-filled cakes once made voting sweet.

The sweet, tiny wild berries are only available for two months each year.