These condensed-milk sweets come from a picturesque hill town.

A dwindling number of brewers still make this tapioca alcohol.

A uniquely Texan take on Chartreuse.

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

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

This century-old New Orleans treat is still sold from a mule-drawn cart.

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

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

“Fiji asparagus” isn't asparagus at all.

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

After Hurricane Katrina, New Orleanians banded together to save a beloved heirloom squash.

An unusual combination of marshmallows and spice make this screamingly good burger.

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

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

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

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.