Don't call the crown jewel of New Jersey "Canadian bacon."

For those craving intensity beyond black licorice, how about tar?

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

This fruit either burns your throat or tastes like a tropical medley.

One southern Indiana town cooks up this unique, time-honored dessert every September.

This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

Pennsylvanians come out in droves for this pre-Lent delicacy.

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

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

It takes patience and skill to harvest these delicious bivalves.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

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

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

This traditional drink is made with a little-known variety of cacao.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

This decadent cheese has frugal roots.