This pancake pays tribute to one of Japan's favorite fish.

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

Alaska's wildflowers produce this vibrant jelly.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

To make the perfect matcha, start with the perfect whisk.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

The briny “asparagus of the sea” grows along coasts around the world.

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

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

A pharmaceutical company developed this beverage as drinkable IV solution.

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

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

This Canadian favorite is relatively unknown elsewhere.

Historians debate whether this dish actually originated with Italian sex workers.

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

This candy rarely ventures beyond Canada's borders.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

Devoted fans pay thousands for bricks of this fermented tea.

Peru's strikingly beautiful mashed potato casserole.

These seasonal brews gets made with an ephemeral ingredient.

A sweet, warm cocktail to chase away the chill of Andean nights.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.