This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

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.

A bland but storied soup is always on the menu in the U.S. Senate.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

This New Year's luck-bringer has a controversial contemporary taste.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

This retro sandwich filling was once a convenient, comforting funeral food.

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

This summery parfait has mingled with British royals and literary elites.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

New Haven's signature pie combines staples from Rhode Island and Naples.

The washed and dried root of the licorice plant was once a popular natural “candy.”

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

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

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

This cure-all-turned-soda once outsold Coca-Cola.

An ancient cooking method still produces delicious, beachside feasts.

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