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

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

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

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

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

These pungent fermented soybeans are coated in probiotic slime.

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

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

This cosmic-colored flavor is a Midwestern mystery.

Because a fish fry lacks pyrotechnics.

These old-school metal tea-glass holders are a fixture on Russian trains.

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

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

Take a bite out of this apple to reveal its pink interior.

This cotton candy-like garnish is made of dried, candied meat.

This bird comes with a brew inside.

This style of fried chicken is pressure-cooked while it fries.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Produced since 1847, these classic New England candies almost disappeared in 2018.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.