Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

Historians debate whether this dish actually originated with Italian sex workers.

Folding and deep-frying pies is a beloved Neapolitan tradition.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Would you like some coffee flavor with your milk?

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

This cousin of root beer has a long history and a surprisingly minty taste.

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

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

This drink hasn't been produced since the late nineties, but still has a cult following.

Where maple sap flows, all one needs to make taffy is snow.

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

This Christmas tree elixir kept Vikings and Captain Cook alive.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

The Detroit favorite is one of the oldest sodas in the United States.

This “brown cheese” tastes like caramel.

This spiced, warming drink may have helped broker peace between warring tribes.

These embellished containers didn’t just sit pretty on the table; they determined social standing.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.