Fluffy, crispy, and large enough to share, it's no ordinary pancake.

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 pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

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

Slovakian winters call for a honey-and-bacon hot brandy cocktail.

Every year, one tiny Tennessee town celebrates this sugary Southern duo.

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

This small-batch spirit is distilled from cactus fruit.

Benedictine monks in Oregon brew and serve this dark, heady beer.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

A Canadian spirit made with Newfoundland's beloved berry.

It takes patience and skill to harvest these delicious bivalves.

Vermont's version of soft serve celebrates their local dairy and maple industries.

A Newfoundland brewery makes beer from glaciers that float along the shore.

This beef patty oozes cheese from within.

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

This gorgeous sugar art is making a comeback.

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

A match made in heaven (and also Kentucky).