These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

This orange and black licorice flavor is kind of a big deal in Canada.

Every year, one tiny Tennessee town celebrates this sugary Southern duo.

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

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.

To catch these coral-dwelling, caviar-flavored sea worms, you must wade into their annual mating ritual.

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

These holiday cakes link Christmas to the Norse god of lightning.

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

After dining on this fish, your next course might be 36 hours of hallucinations.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

Alaska's wildflowers produce this vibrant jelly.

Recycling comes to dessert, with delicious outcomes.

A vibrant, lesser-known hallucinogen of the Amazon.

During Lent in Venezuela, the world's largest rodent becomes a “fish.”

In Venezuela, traditional Christmas bread marries ham, raisins, and olives.

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

These giant, volcano-shaped barnacles house sweet, crablike meat.

Chile is home to very, very small coconuts.

Cold mornings in the Andean Highlands are best met with a steaming cup of this sweet, purple drink.

Its pulp tastes just like the creamy spread.

The South American bean that looks like cotton candy and tastes like ice cream.

This once-common spice is now almost completely unknown outside India.