This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

This palm fruit has a surprisingly meaty flavor.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

Now largely forgotten, the pairing was once as popular as PB&J.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

Not all poutine comes with cheese curds and gravy.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

This is one seriously polarizing pie.

A Thunder Bay bakery misnamed this berry-frosted cinnamon bun after General John Pershing.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

A Depression-era patty filler paved the way for an Oklahoma favorite.

This Route 66 institution goes the extra mile for soda-based indulgence.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

This old American style is being resurrected by Indiana brewers.

An obscure Italian amaro became the pride of Pittsburgh.

This pineapple soft serve has a cult following at Disney theme parks.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

The fairest and rarest of them all.

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.

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