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

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

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.

Snap judgments may spell trouble for what was once the king of California apricots.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

Funerals in the Lone Star State call for this comforting chocolate treat.

This Chicago specialty stacks three cakes into one monster dessert.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

The fairest and rarest of them all.

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

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

This traditional drink is made with a little-known variety of cacao.

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

These rare traditional dumplings are as big as a plate.

Pennsylvanians come out in droves for this pre-Lent delicacy.

A sweet regional alternative to the maple kind.

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

Ice cream made with fresh snow is a beloved Southern tradition.

This fruit can also count as dessert.

Italians make a bloody delicious chocolate pudding.

Called the turducken of desserts, this multilayered cake hides two pies inside.