Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

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

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

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

This long-extinct pungent delight has made a comeback in Wisconsin.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Called the turducken of desserts, this multilayered cake hides two pies inside.

This slightly sweet dessert is a staple in some Black American Muslim communities.

This star-shaped fruit has been beloved for centuries.

This decadent cheese has frugal roots.

This velvety, vintage treat still has a fan base in Maryland.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

The first American doughnut chain used spuds.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

The pungent pickled cheese is a popular Czech bar snack.

This canned cheddar is made using a secret 70-year-old bacteria culture.

These cheese balls have fueled Central Asian nomads for centuries.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

This chocolate-flavored superfood falls from the Australian Acacia bush.

Brazil's spiky yellow fruit has lemon meringue–flavored insides.

In Central America, custard grows on trees.

This butterscotch-flavored fruit has a way with desserts.