This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

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

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

An unusual combination of marshmallows and spice make this screamingly good burger.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

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

The sweet, spiraled pastries were once a staple on cold days in the American South.

The dainty, cream-filled specialty is on the brink of extinction.

The Sardinian cheese that wriggles with maggots.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

Sardinia may be home to the oldest style of cheese.

"Monk's Head" cheese requires a special shaver.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

Brie's dark, older cousin can only be found in one region of France.

You'll love it almost as much as the critters clinging to the rind.

The world's most expensive cheese is made from Balkan donkey milk.

These cheese balls have fueled Central Asian nomads for centuries.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

Colonial Gatorade made from vinegar and molasses is back in style.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

This is one seriously polarizing pie.

This dark, rare fruit lasts a very long time.