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

Bess Truman made this dessert for Winston Churchill after his “Iron Curtain” speech.

A crispy cookie from South Carolina, first introduced during the slave trade.

This varietal of rice is so good that it's compared to ice cream.

These muscular organs are a crispy, chewy Southern favorite.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

"As a vanquisher of men its equal has never been found."

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.

This bird comes with a brew inside.

In Alabama, smoked meat gets dressed up in white.

You eat the shell, too.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

In this tangy treat, no part of the citrus is left behind.

Small Haitian distilleries are producing some of the purest rum in the world.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

Caribbean tree bark gives this drink its bittersweet flavor.

The Haitian peanut butter first tastes creamy, then the peppers hit you.

Because a fish fry lacks pyrotechnics.

Delve into the inner stalls of the city's market and find this prized delicacy.

This sweet-and-savory Moroccan meat pie can be tough to track down.

Giant logs of offal become satisfying street sandwiches in the old city of Fes.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.